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Lemon Amaretti Cheesecakes

Lemon Amaretti Cheesecakes

Recipe Submitted By: bakingmad

This Lemon Amaretti Cheesecakes Recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4. Made and created by Eric Lanlard himself this offers perfect baking inspiration.

Preparation Time	25 minutes
Portions	4 mini cheesecakes
Skill Level	Medium
Average Rating

Lemon Amaretti Cheesecakes Ingredients

	For the base:
100 grams	Amaretti Biscuits, crushed
50 grams	Butter unsalted

Additional Ingredients

For filling:

450 grams	Mascarpone Cheese
250 ml	Double Cream, whipped to soft peaks
	Finely grated zest and juice of one lemon
100 grams	Golden Caster Sugar (Billington's)
tsp	2 -3, lemon curd

Further Additional Ingredients

To decorate:

	Fine strips of lemon zest
100 grams	White Chocolate, melted

This recipe uses

How to make Lemon Amaretti Cheesecakes

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Stand 4 x 9cm mould rings on a baking sheet which has been lined with greaseproof paper.
Place the crushed biscuits into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the ring moulds and place in the fridge to set while you make the filling.
Put the mascarpone in a bowl and beat until soft and smooth. Add the whipped cream, lemon zest, juice and the sugar and mix well.
Divide this mixture between the four moulds and spread over the biscuit bases. Spoon a little lemon curd on top of each cheesecake and level off.
Put the cheesecakes in the fridge to chill for a few hours, alternatively they can be place in the freezer.
When you are ready to serve, use a blow torch to gently warm the moulds and remove the cheesecakes from the mould. Place them onto plates. Decorate with a drizzle of white chocolate and some fresh lemon zest.