21/10/2026
Cherry & lemon cheesecake
Cherry syrup:
150ml cherry syrup from tinned cherries
1/2 lemon (juiced)
1/2 tsp cornflour
Combine the cherry syrup and lemon juice. Simmer on low-medium heat for around 20 minutes. Remove 1 tbsp of the mixture and place in a separate pot with the cornflour.
Mix well and transfer back into the cherry-lemon syrup.
This should thicken the mixture slightly. Remove the syrup from the heat and leave to rest for around 10 minutes before plating.
Cheesecake:
80g cream cheese
Lemon zest (1/2 lemon)
1/2 lemon (juiced)
1 tbsp icing sugar
Pinch of salt
80ml cream
Whisk all the ingredients together until smooth. Place in a piping bag. Squeeze out onto the syrup and crushed biscuits. Create a well with a spoon and add a teaspoon of limoncello, a couple of tablespoons of tinned cherries. Top with extra cherry syrup and a garnish of basil.
