White chocolate and limoncello cheesecake
- Published: 7 May 19
- Updated: 18 Mar 24
A caramelised Biscoff biscuit case holds a creamy, zesty white chocolate cheesecake topped with lemon curd; a showstopper dessert that will wow guests.
Love lemons? We’ve got lots of recipes using the tangy citrus fruit, take a look at them here.
And make sure you check out our limoncello drizzle cake, for a twist on a lemon drizzle.
- Serves 12
- Hands-on time 40 min, oven time 50-60 min, plus chilling and at least 9 hours cooling and setting
Ingredients
- 450g Biscoff biscuits
- 115g unsalted butter, melted
- 175g white chocolate, chopped
- 2 x 280g packs full-fat cream cheese (we used Philadelphia)
- 125g caster sugar
- 150ml soured cream
- 50ml limoncello (see tip)
- Finely grated zest and juice 1 lemon
- 2 tbsp cornflour
- 3 medium free-range eggs
- 240g good-quality lemon curd
You’ll also need…
- Deep 20cm loose-bottomed cake tin, lightly greased and the base lined with non-stick baking paper
Method
- In a food processor, whizz the biscuits with a good pinch of salt to the texture of breadcrumbs. With the motor still running, add the butter to combine. (Or put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Tip into a bowl, then mix in the melted butter.)
- Firmly press the biscuit mixture into the base and up the sides of the prepared tin, then chill for 30 minutes.
- Heat the oven to 170°C/150°C fan/gas 3½. Put the white chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water). Stir occasionally with a metal spoon until melted, then set aside.
- Put the cream cheese, sugar, soured cream, limoncello and lemon zest and juice in a large mixing bowl. Using an electric mixer, beat until well combined and smooth. In a separate bowl, beat the cornflour and eggs until smooth, then beat into the cream cheese mixture. Stir in the melted chocolate.
- Pour the filling into the chilled biscuit base, then put the cake tin on a baking tray and bake for 50-60 minutes until the top is firm at the edges but the centre still has a slight wobble. Turn off the oven and leave to cool inside (leave the door slightly ajar) for 2-3 hours.
- Put the cheesecake in the fridge and leave to set for 6 hours or overnight. An hour before serving, stir the lemon curd to loosen, then spoon over the cheesecake and chill for another hour before serving.
- Recipe from April 2019 Issue
Nutrition
- Calories
- 572kcals
- Fat
- 30.5g (18.2g saturated)
- Protein
- 9.4g
- Carbohydrates
- 63g (42.2g sugars)
- Fibre
- 0.9g
- Salt
- 0.7g
delicious. tips
Add an extra squeeze of fresh lemon juice instead of limoncello, if you like.
Watch how to make our limoncello cheesecake here:
The cheesecake will keep covered in the fridge for up to 2 days.
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The recipe says 20 cm deep, is this right? I am hoping to make tomorrow. It looks amazing
Hi Nancy, the recipe states to use a ‘deep 20cm loose-bottomed tin’ which means 20cm wide. Happy cooking!