I’m so very excited to share a wonderful cheesecake recipe from The Blossom Twins today.
I follow Lucy and Kelly on Twitter and I absolutely love their enthusiasm for life!
Before the recipe, though, here’s a little backstory…
Lemons are our favourite and have been since we were toddlers. We used to sit in our highchairs at the top of Nanna and Grandad’s dining table and suck on them – true story. We have a video where Kelly is happily sucking on a small segment of a lemon while Lucy is reaching over crying, trying to grab it out of her hands before Mum gives her one too!
The bright yellow skin instantly brings a smile to our faces and makes us think of happy memories, like climbing up to the Lemon Trees in our Auntie Rosetta’s garden, on the Amalfi Coast, to find the perfect lemon. We’re telling you, there is nothing quite like picking a lemon and smelling it fresh from the tree. The aroma is magical and definitely beats shop bought lemons.
Last year when we went on our first sister trip to Italy, the Amalfi Coast was practically a sea of yellow. The sun was beaming and there were lemons absolutely everywhere. We loved it! There wasn’t a road or garden that didn’t have a lemon tree standing proud bursting with the sour fruit. We picked some from our Auntie’s garden and spent the rest of the time taking pictures of all the other trees we saw. It was a breath-taking sight to behold.
We have lemons in hot water, with strawberries and a sprinkle of sugar, in cakes and of course in Liquor, which is why we decided to make this cheesecake one beautiful summers day. We hope you enjoy it!
What you need:
2 x 8oz packets of cream cheese
1/3 cup sugar
4 tsp lemon juice
1 tsp vanilla
2/4 cups of Limoncello
For the base:
250g digestive biscuits
100g melted butter
1 tsp lemon juice
3 tsp of finely grated lemon zest
What to do:
Place your digestives in a food processor, or a sealed bag and smash the biscuits with a rolling pin, until nice and fine and pour into a mixing bowl.
Add your melted butter, lemon juice and lemon zest.
Combine and place into your baking dish, pressing down so it is lovely and compact. Refrigerate while you make the delicious filling.
Pre-heat your oven to 180 degrees.
In a mixing bowl, mix together your cream cheese, sugar, vanilla and eggs until combined.
Add your lemon juice and Limoncello making sure to stir slowly after each addition.
Retrieve your base from the fridge and pour cream cheese mixture on top.
Bake for 40 mins. It should come away from the side and be slightly golden.
Allow to cool, then place it in the fridge for 3 hours before serving so it’s scrumptious and chilled.
Thank you, so much. Limoncello and Italy seem to be a theme this summer, looks like we’re setting a trend!
You can find the Blossom twins here…
And you can buy Lucy’s book (one of three) here…
Three sisters, a stash of family recipes, the chance to make their dreams come true…
Amanda is about to open her very own café. She has the pastry sorted, but hasn’t a clue about the plumbing. With the love of her life by her side, surely nothing else can go wrong?
Sabrina has struck out on her own and is proving to the global music industry she has what it takes. However, balancing the business side of the band with her personal life will end up being more than she bargained for.
Louisa is drawing inspiration from the beautiful Amalfi coast, channelling it into creating gorgeous gowns for modern day Sophia Lorens. But putting herself out there in the fashion industry will present its own challenges, even with the ever-supportive Luca by her side.
With the right mix of perseverance, love and plenty of Italian delicacies, these three sisters are about to discover that when they support each other, the sky really is the limit!