For the Love of Food


Paul’s Limoncello & Manuka Cheesecake

Top Chef Cheesecake

Paul's Limoncello & Manuka Cheesecake

Prep:
40 minutes

Cook:
1 hour

Serves:
6 - 8

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Method to the Madness:

Prepare base first.  Grease medium size flan or pie dish. Reduce biscuits to crumbs in a blender.  Melt butter, then mix in the reduced biscuits.  When thoroughly mixed, press into dish and refrigerate for at least an hour.

Filling: melt gelatine in boiling water first, stirring rapidly. This needs to cool off a little before use. Make sure honey is runny.  Blend cream cheese, liquor, lemon juice, honey and lemon zest.  Add in gelatine.  Beat cream separately and add in to main mixture last.  Do not over blend after the cream goes in.  Fold into base and chill for a couple of hours.

You'll Need:

Packet of gingernut biscuits
Half a packet of shortbread
150 g butter
1 tbsp gelatine
1/4 cup boiling water
250 g cream cheese
4 shots of liquor - limoncello
4 tbsp manuka honey
juice of 2 lemons
lemon zest
300 ml cream