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Lemon cheesecake with citrus salad and limoncello syrup
“I would love the recipe for the lemon cheesecake served at Fraser’s in Perth, please.”
Lyn Loughman, via email
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Lemon cheesecake with citrus salad and limoncello syrup
Serves
8
Cooking Time
Prep time 20 mins, cook 50 mins (plus cooling, freezing)
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500 gm
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cream cheese, at room temperature
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120 gm
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caster sugar
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Juice
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and finely grated rind of 1½ lemons, or to taste
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150 ml
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thickened cream
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125 gm
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mascarpone
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| Almond bread |
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180 gm
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eggwhite (about 9 eggs)
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225 gm
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caster sugar
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250 gm
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plain flour, sieved
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150 gm
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natural almonds
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130 gm
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pistachios
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Scraped seeds of
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½ vanilla bean
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| Citrus salad with limoncello syrup |
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150 gm
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caster sugar
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40 ml
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limoncello
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2
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oranges, segmented, and 2 pieces of orange rind, pith removed, thinly sliced
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1
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pink grapefruit, segmented
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1
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lime, rind zested, segmented
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1
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For almond bread, preheat oven to 180C. Whisk eggwhite and sugar in a bowl over simmering water until sugar dissolves (3-4 minutes). Transfer to an electric mixer, whisk until soft peaks form, fold in flour, nuts and ½ tsp sea salt flakes, pour into an 8cm x 20cm loaf tin greased and lined with baking paper and bake until bread is golden and springs back when touched (35-40 minutes; if bread browns too quickly, cover with foil). Cool slightly in tin, turn onto a rack, cool completely. Freeze until firm (1 hour), thinly slice, place on oven trays lined with baking paper, bake until crisp (4-6 minutes), then cool on a rack.
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2
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Meanwhile, beat cream cheese and sugar in an electric mixer until smooth (3-4 minutes). Mix in half the lemon juice and rind, then mix in cream and mascarpone until just combined (do not over-whisk). Add remaining lemon juice and rind to taste, spoon into a 1-litre non-reactive container and refrigerate until firm (1-2 hours).
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3
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For citrus salad with limoncello syrup, stir sugar and 60ml water in a saucepan over low heat to dissolve, bring to the simmer, cool, stir in limoncello and set aside. Combine orange, grapefruit and rinds in a bowl, drizzle with a little limoncello syrup and stir to combine.
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4
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To serve, top slices of almond bread with a quenelle of cheesecake, spoon citrus salad over and drizzle with extra limoncello syrup.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Frazer's, WA
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin & Alice Storey
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