Recipe

Sparkling Lemon And Amaretti Cheesecake Recipe

Add Step-by-Step Photos	Bismyno1 / All my dishes 1 year, 1 month ago This creamy lemony cheescake dessert is perfect for a holiday celebration. It can be frozen complete with its topping, leaving you very little to do on the day itself. In fact you can freeze it for up to two months, you could stock the freezer and ... More Prep:40m Cook:240m Servings:8	Bismyno1
	sparkling lemon and amaretti cheesecake

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Ingredients

140 g (5 oz) amareti biscuits

50 g (2 oz) butter, melted

2 x 250 g tubs ricotta or curd cheese

175 g (6oz) golden caster sugar

grated zest and juice of 2 lemons

284 ml carton double cream

FOR THE TOPPING

2 lemons, very thinly sliced

85 g (3 oz) golden caster sugar

Directions

COOKING TIME IS 4 HOURS IN THE FREEZER

Line the base and sides of a 20cm (8in) cake tin with a round and two or three strips of plastic cut from two A4 clear, unused plastic folders.

Crush the amaretti biscuits fairly finely and mix into the melted butter, stirring well. Press into the base of the tin, smoothing with the back of a metal spoon.

Put the cheese into a large bowl, beat briefly to soften, then beat in the sugar, lemon zest and juice.

Whip the cream until it just holds it shape, then fold into the mixture.

Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours.

Put the lemon slices in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.

Put the sugar into a small pan and add 3 tablespoons of water. Heat gently to melt the sugar, then add the lemon slices, increase the heat and cook until the lemons are caramelised (about 4-5 minutes). Cool to room temperature, then arrange in overlapping circles over the top of the dessert. Drizzle over any syrup, then return to the freezer. (can be frozen for up to 2 months at this point).

Remove the dessert from the freezer 2-3 hours before serving, peel off the plastic and set on a serving plate. (Timing is not too critical, as it wont collapse, it just becomes softer). Store in the fridge until you are ready to serve.

FLAVOUR VARIATION

You could make this dessert with clementines instead. Replace the lemons with 2 large clementines and add 3 tablespoons of mandarin liqueur to the chesecake misture instead of the juice of 2 lemons.

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