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For the topping

Nutrition: per serving for eight

  • kcal500
  • fat32g
  • saturates20g
  • carbs50g
  • sugars32g
  • fibre0g
  • protein7g
  • salt0.45g
    low
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Method

  • step 1

    Line the base and sides of a 20cm cake tin with a round and two or three strips of plastic cut from two A4 clear 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.

  • step 2

    Tip 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 its shape, then fold into the mixture.

  • step 3

    Pour the lemon mixture into the tin and smooth the top. Freeze for 4 hours. For the topping, slice the lemons as thinly as possible. Put in a pan, cover with water and bring to the boil, reduce the heat and simmer for 20 minutes. Drain well.

  • step 4

    Tip the sugar into a small pan and add 3 tbsp 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. Drizzle over any syrup, then return to the freezer. (Can be frozen for up to 2 months.)

  • step 5

    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 won’t collapse, just become softer.) Tuck it away in the fridge until you are ready to serve.

Recipe from Good Food magazine, December 2002

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.3 out of 5.8 ratings

Davison.heather@gmail.com

question

Would this work as individual sunday glasses

goodfoodteam avatar
goodfoodteam

Hello! thanks for your question! We wouldn't recommend using individual glasses as this dessert is frozen and we would worry the glass wouldn't hold up well in the freezer.

becky3657

question

Once this was fully made did u cover it in the freezer or leave it open? I'm making today for boxing day.

Please get back to me ASAP

lulu_grimes avatar
lulu_grimes

Hello, Loosely cover the top so nothing lands on it. I hope this helps.

chisby

A star rating of 4 out of 5.

I wasn't completely satisfied with my first attempt at the caramelised lemons but had run out of lemons so gave oranges a try. These seemed to hold together better and some of the guests felt that the lemons would have been a lemon too far so were quite pleased at the change. Quite tempted to try…

dominoqueen

tip

I swapped the amaretti biscuits for ginger nut biscuits ~ was just as nice.

elainereeve avatar

elainereeve

A star rating of 3 out of 5.

Flavours were lovely, but as mine didn't get eaten straight away, it went soggy, the syrup / juice separated from the cheesecake leaving it in a soggy puddle on the plate! If I do it again I might leave the topping off altogether and just decorate with zest strips

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