Chef's Recipes

Lemon cheesecake with citrus salad and limoncello syrup

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

  • 20 mins preparation
  • 50 mins cooking plus cooling, freezing
  • Serves 8
  • Print
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
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.


  • 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


  • 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 .