White chocolate and limoncello cheesecake

White chocolate and limoncello cheesecake
  • Serves icon Serves 12
  • Time icon Hands-on time 40 min, oven time 50-60 min, plus chilling and at least 9 hours cooling and setting

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.

Nutrition: per serving

Calories
572kcals
Fat
30.5g (18.2g saturated)
Protein
9.4g
Carbohydrates
63g (42.2g sugars)
Fibre
0.9g
Salt
0.7g
Calories
572kcals
Fat
30.5g (18.2g saturated)
Protein
9.4g
Carbohydrates
63g (42.2g sugars)
Fibre
0.9g
Salt
0.7g

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

  1. 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.)
  2. Firmly press the biscuit mixture into the base and up the sides of the prepared tin, then chill for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

delicious. tips

  1. Add an extra squeeze of fresh lemon juice instead of limoncello, if you like.

    And if you fancy making your own limoncello, try our homemade limoncello recipe.

  2. The cheesecake will keep covered in the fridge for up to 2 days.

Recipe By

The delicious. food team

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today.

Rate & review

Rate

3.7 votes

Reviews

Read what others say...

    1. Hi Nancy, the recipe states to use a ‘deep 20cm loose-bottomed tin’ which means 20cm wide. Happy cooking!

Share a tip

Rate & review

Rate

3.7 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine