Jan says: "My no bake Limoncello cheesecake is the perfect no fuss dinner party dessert. If you're really going to be pushed for time of the day of your party, you can of course make the biscuit base two days before. Cover with cling film and leave in the fridge - all you have to do the day before is add the filling."
Don't forget to visit Jan's blog A Glug of Oil at AGlugOfOil.com
Line the bottom of a 25cm loose base tart tin or quiche tin with greaseproof paper and smear evenly with a little butter.
Crush the biscuits into crumbs; either in a blender or pop them into a bowl and use the end of a rolling pin.
Melt the butter in a medium saucepan and add in the biscuit crumbs, stirring well to coat.
Tip the buttery crumbs into your tin and press down with the back of a spoon making sure the whole base is covered; pushing into the sides (but not up the side) as you go.
Pop into the fridge for about 4 hours or up to 24 hours to firm up.
Put the mascarpone, lemon curd, and lemon zest, lemon juice and Limoncello into a bowl and beat with a spatula until it's nice and smooth
Spoon the mixture onto the biscuit base then return to the fridge for at least 4 hours or up to 24 hours to firm up.
To serve, remove the cheesecake from the tin, peel off the greaseproof paper.
Heat the sugar in a small frying pan and add the lemon slices.
Cook over a medium heat whilst basting the lemon slices, turning now and then. Take care not to burn them as you'll find all of a sudden they will begin to colour.
Remove from the pan and transfer onto lightly buttered greaseproof paper to cool.
Need a few tips and tricks to ensure your cheesecake always comes out perfect? We've done the hard work for you - click here!
400g oat biscuits (Hob Nobs)
150g unsalted butter, melted
500g mascarpone cheese
330g lemon curd
Zest of 2 lemons
Juice of 1/2 lemon
2 tbsp of Limoncello (Italian lemon liqueur)
1 lemon, cut into 3 very thin slices
4 tbsp sugar