Chefs' Recipes

Lemon cheesecake with citrus salad and limoncello syrup

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

Lemon cheesecake with citrus salad and limoncello syrup

William Meppem
8
20M
50M
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

Almond bread
Citrus salad with limoncello syrup

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

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