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