The lemon cheesecake is a fresh and fast recipe, very suitable for the summer. Like all cheesecake, it is not complicated to prepare.
Mash the biscuits in a ziplock bag.
Place the crumbs in a bowl. Mix the crumbs with melted butter thoroughly.
Place the mixture in an 8 x 20 Springform pan. Level and press down firmly. Chill for 2-3 hours.
Mix the cream cheese and icing sugar with an electric mixer until smooth.
Add in the lemon zest and lemon juice. Whisk again until all ingredients are fully incorporated.
Add 1 tbsp of limoncello at a time whilst whisking. Make sure that the mixture is mixed thoroughly before adding more. You may notice the mixture like the mixture is splitting and odd, but it will come back.
Once the limoncello has run out, pour in the liquid double cream while whisking slowly.
Add the cream cheese mixture. Continue whisking until it is starting to thicken. Remember not to whip too fast.
Once thick, spread onto the biscuit base evenly then leave to set in the fridge, covered, for 5-6 hours, or preferably overnight.
Remove the cheesecake from the pan.
Melt white chocolate carefully. Add yellow food coloring on the melted chocolate. Drizzle over the cheesecake.
Whip up the double cream and pipe around the edge of the cheesecake. Cut and serve.