Sparkling Lemon And Amaretti Cheesecake Recipe

How to make it

---

• 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.