Baked Limoncello Cheesecake With Tropical Sensation Sauce

Ingredients

• ½ packet of plain biscuit crumbs (i.e. Superwine), crushed
• 330gm Butter, melted
• Combine and press lightly into a pie dish.

• 1 tin condensed milk
• 125ml fresh lemon juice
• ½ teaspoon of lemon rind
• 250ml fresh cream
• 1 x 250ml tub cream cheese (at room temperature)
• 15ml Wild Appetite Limoncello Sauce
• Wild Appetite Tropical Sensation Sauce (for serving)

Method

Preheat the oven to 160°C.

Combine the condensed milk with the lemon juice, stir until thick and place in the fridge briefly.

Whip the fresh cream lightly.

Mix the softened cream cheese and whipped cream into the condensed milk mixture.

Add the Wild Appetite Limoncello Sauce and mix lightly.

Pour the filling onto the crumb base.

Bake for 20 minutes, then switch off the oven and leave the cake in the oven until it is cool.

Place in the refrigerator.

To serve

Top with Wild Appetite Tropical Sensation Sauce or Wild Appetite Raspberry Sauce.
 
Recipe can be doubled and baked in a free-form baking tin.
 

This recipe uses...