As a lazy housewife and a mom of 1.5-year-old Duracell Bunny I am not ashamed to admit I take any shortcut that comes my way, especially in the kitchen.
So when it comes to “baking” something to have with coffee (or at midnight while watching a movie), I avoid the oven and related nonsense as much as possible.
Don’t get me wrong, nothing excites me more as seeing a beautiful cake on Pinterest, but the reality is much more messy and less PIN-worthy.
So when the baking fairy visited again last week, I turned to my trusted and easy cheesecake recipe – this time with an exotic variation: I had a bit of cheap Limoncello liqueur leftovers and I thought it would make a wonderful flavor for the cheesecake.
On a top of that, I though I would pick up some fresh passion fruit from our fruit market for a bit of color and even more flavor.
The end result was surprisingly refreshing, light and a delight to look at. Try it yourself!
- 100 gr butter, melted
- 200 gr crunchy biscuits
- 600 gr soft cheese (Philadelphia works great here)
- 2 – 3 tablespoons of honey (or 100gr icing sugar if you want)
- 150 ml Limoncello liquer
- 2 tbsp amaretto liqueur (optional)
- 300ml double cream
- few gratings of lemon
- 2 – 3 passion fruits
Start with your base – biscuits, butter and round tin form. Melt the butter and mix with biscuits that have been grounded to fine powder. The mixture will be lumpy and that’s fine. Put it in the tray and press hard to form a firm surface. Place in the freezer while you make the filling.
Filling is super easy – mix all ingredients together with an electric whisk. I used honey in this recipe which normally needs icing sugar, to make it a bit lighter and less sweet as the liqueur has a bit of sweetness to it already. Pour your filling to the pre-frozen tin and pour the content of the passion fruits on the top. I created a circle pattern on the top to give it a bit more texture, but the recipe doesn’t require it (if you’re wondering!).
Ideally you should leave the cheesecake in fridge overnight, but I use my shortcut – put it in the freezer and take out an hour before serving, leave it defrost at room temperature and enjoy with your guests. Or by yourself when your husband or boyfriend is not watching.