Lemoncello Cheesecake Brulee
Makes 10 portion
400g Cream cheese
150g Caster sugar
3 leaves Gelatine
150ml Single cream
100g Lemon puree
300ml Double cream
To make lemon puree take 2 whole lemon and cover with water in a saucepan and simmer for 1 hour then leave to cool in saucepan.
When cool, remove the lemons from water and save 100ml of the water.
Cut the lemons into four and remove the pips, add the lemons to the 100ml of water and blitz until smooth.
Pass through a sieve.
For the cheesecake
Cream the cream cheese and the sugar together
Soak the gelatine leaves in 4 tablespoons of lemoncello
Whip the double cream until firm
Bring the single cream to boil and add the gelatine leaves along with the lemoncello
Fold the hot single cream into the cream cheese with the lemon puree
Fold the whipped double cream to the cream cheese mix until all mixed together
Pour on top of a biscuit base and set in the fridge for about 6 hours
To serve, sprinkle the top of the cheese cake with some caster sugar and burn with a blow touch and serve with a little lemoncello drizzled over the top