Lemon Layer Cheesecake with Lime Coulis
ready in 4 h. 25 min.
- For the filling
- 9 sheets white gelatin
- 1.333 cups cream cheese
- 1.333 cups low-fat Quark (or cream cheese)
- ½ cup clear honey
- ⅛ cup Limoncello
- 1 ½ organic lemons (halved, thinly sliced)
- 1 cup cream (min, 35% fat content)
- To garnish
- 1 organic lemon (halved, thinly sliced)
Heat the oven to 180°C (160°C in a fan oven), 350 °F, gas 4.
For the base, beat the egg yolks with half the sugar until pale and creamy. Beat the egg whites with a pinch of salt until stiff. Gradually add the remaining sugar. Spoon the beaten egg white onto the egg yolk mix. Mix the flour with the cornflour and carefully fold into the other ingredients. Spread the dough onto a baking tray lined with baking parchment, smooth the top and bake for approx. 40 minutes.
Remove the base from the oven and let cool completely. Take it out of the tin and cut horizontally into two halves.
For the filling, soften the gelatine in cold water. Mix the cream cheese with the quark, honey, limoncello and lemon juice.
Melt the wet gelatine in a pan over a low heat. Stir in 2 tbsp of the cream cheese mixture and then stir this into the rest of the filling.
Whip the cream until stiff and fold into the filling as soon as it starts to gel.
Spread 3/4 of the filling onto the two bases and place one base on top of the other. Chill in the fridge for approx. 3 hours.
Place the remaining 1/4 of the filling in a piping bag with a star nozzle. Decorate each slice and the edge if wished. Place 1/2 a slice of lemon on each piece of the gateau and chill for 1 hour.
Meanwhile stir the sugar, food colouring and cornflour into the lime juice and heat until thickened, stirring. Drizzle the sauce onto plates to make a lattice pattern and let cool.
Cut the gateau into slices. Place each slice on a plate with the lime sauce and serve at once.