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Cheesecake – Limoncello

The spirit of the Amalfi captured in a luscious cheesecake

  • Preferred menu selling price: £7.00
  • Skill: 2 Eggs
  • Preparation Time: 4 hours
  • Service Time: 2 minutes
  • Perfect For: Desserts


This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Weighing scales
Food mixer with paddle attachment
Zip-loc freezer bag
Rolling pin
Microwave oven
Mixing bowls
23cm Springform cake tin


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Sub-recipe Allergens

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  • Weigh out the ingredients
  • Put the cold water into a bowl and sprinkle the gelatine over it. Set aside until the gelatine has absorbed the water.
  • Place the shortbread into the freezer bag and crush into crumbs using the rolling pin
  • Melt the butter in the microwave and melt
  • Put the shortbread crumbs into a bowl and add the butter. Mix thoroughly.
  • Place the buttered crumbs into the cake tin, spreading evenly and pushing down to compact the shortbread base.
  • Zest and juice the two lemons.


  • Mix the cream cheese and sugar together in the food mixer
  • When completely mixed add the mascapone, vanilla paste, lemon zest, lemon juice and Limoncello and mix again using the paddle.
  • Place the gelatine mix in a saucepan and over a low heat warm through until the gelatine is melted and the liquid completely clear. Set aside to cool until tepid.
  • In a separate bowl whisk the whipping cream until firm, but soft peaked.
  • Add the cream to the cream cheese mix and fold together using a spatula.
  • Then blend in the tepid gelatine liquid.
  • Pour the cheesecake mix into the cake tin, smoothing the top with a palette knife to achieve a smooth and even finish.
  • Place in the fridge for at least 3 hours to set.


  • Prepare the Limoncello glaze.
  • Once the cheesecake is set pour the glaze over the top and smooth out so you have an even coating and refrigerate

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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