Name: Lemon cheesecake with citrus salad and limoncello syrup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: 500 gm cream cheese, at room temperature; 120 gm caster sugar; Juice and finely grated rind of 1½ lemons, or to taste; 150 ml thickened cream; 125 gm mascarpone; Almond bread; 180 gm eggwhite (about 9 eggs); 225 gm caster sugar; 250 gm plain flour, sieved; 150 gm natural almonds; 130 gm pistachios; Scraped seeds of ½ vanilla bean; Citrus salad with limoncello syrup; 150 gm caster sugar; 40 ml limoncello; 2 oranges, segmented, and 2 pieces of orange rind, pith removed, thinly sliced; 1 pink grapefruit, segmented; 1 lime, rind zested, segmented

Lemon cheesecake with citrus salad and limoncello syrup

Australian Gourmet Traveller recipe for lemon cheesecake with citrus salad and limoncello syrup.

Serves 8

Prep

20M

Cook

50M

Total

1H 10M

“I would love the recipe for the lemon cheesecake served at Fraser’s in Perth, please.”

Lyn Loughman, via email

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

500 gm cream cheese, at room temperature

120 gm caster sugar

Juice and finely grated rind of 1½ lemons, or to taste

150 ml thickened cream

125 gm mascarpone

Almond bread

180 gm eggwhite (about 9 eggs)

225 gm caster sugar

250 gm plain flour, sieved

150 gm natural almonds

130 gm pistachios

Scraped seeds of ½ vanilla bean

Citrus salad with limoncello syrup

150 gm caster sugar

40 ml limoncello

2 oranges, segmented, and 2 pieces of orange rind, pith removed, thinly sliced

1 pink grapefruit, segmented

1 lime, rind zested, segmented

Method

Main

1.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.

2.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).

3.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.

4.To serve, top slices of almond bread with a quenelle of cheesecake, spoon citrus salad over and drizzle with extra limoncello syrup.

This recipe is from the February 2012 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Vanessa Austin