Blitz the biscuits in a food processor to a fine crumb, or mash them up in a bag and add the melted butter – pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
With an electric mixer (I used my KitchenAid) Mix the Philadelphia and Icing Sugar together until smooth, it’ll only take a few seconds – add in the Lemon Zest and Juice of the Lemon and whisk again till smooth.
Whilst whisking, add in 1tbsp of the Limoncello at a time and allow the mixture to whisk before adding more. When you add some, it might look odd and like its splitting, but it will come back.
Once the Limoncello is in, whilst whisking slowly, pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken. Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum!
Once its thick, Spread onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
Carefully remove the cheesecake from the tin. Melt the White Chocolate carefully and add the yellow food colouring. Drizzle over the Cheesecake!
Whip the double cream up with the icing sugar and pipe around the edge of the cheesecake! Sprinkle on some lovely little sprinkles and you’re done! Enjoy!
I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
I used the Limoncello that I found in my local Tesco, so I assume any Limoncello would work. I did try whipping some into the double cream on top, but I wasn’t a fan of it, and it was a bit hit and miss… so I went with normal whipped cream.
This Cheesecake will last covered in the fridge for 3 days!
Amount Per Serving
Calories 490Calories from Fat 360
% Daily Value*
Saturated Fat 23g144%
Vitamin A 1365IU27%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.