Ingredients
200g amaretti biscuits (if unavailable, use plain digestive biscuits)
100g Butter
225g cream cheese
500ml double cream, whipped to soft peaks
1 lemon, grated zest and juice only
50g caster sugar
5 tbsp lemon curd
100g white chocolate, melted
1. Line the bottom of a round spring form cake tin with baking paper.
2. Crush the biscuits and put into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.
3. Put the cream cheese into a large bowl and beat it until soft and smooth. Combine lemon juice, zest and sugar into a small bowl. Add the lemon mixture to the cheese and beat until smooth.
4. Add a little of the beaten cream to the lemon mixture, mix well. Add the remaining cream, 3 tbsp of lemon curd and fold.
5. Spread this mixture over the biscuit crumb base. Dollop the remaining lemon curd on top and using a knife, swirl the curd to create a marbling effect.
6. Leave to set in the freezer (don’t worry, it won’t freeze) for a few hours.
7. Carefully take the cake out of the tin. You might need to run a warm cloth around the tin to get the cake out. Cut grease proof paper according to the height of the cake. With a knife, spread a layer of melted white chocolate onto strips of grease proof paper. Wrap this around the edge of the cake, chocolate side on the cake. Return to the freezer.
8. To serve. Remove the grease proof paper to reveal a wall of chocolate around the cake. Store cake in the freezer.
200g amaretti biscuits (if unavailable, use plain digestive biscuits)
100g Butter
225g cream cheese
500ml double cream, whipped to soft peaks
1 lemon, grated zest and juice only
50g caster sugar
5 tbsp lemon curd
100g white chocolate, melted
1. Line the bottom of a round spring form cake tin with baking paper.
2. Crush the biscuits and put into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.
3. Put the cream cheese into a large bowl and beat it until soft and smooth. Combine lemon juice, zest and sugar into a small bowl. Add the lemon mixture to the cheese and beat until smooth.
4. Add a little of the beaten cream to the lemon mixture, mix well. Add the remaining cream, 3 tbsp of lemon curd and fold.
5. Spread this mixture over the biscuit crumb base. Dollop the remaining lemon curd on top and using a knife, swirl the curd to create a marbling effect.
6. Leave to set in the freezer (don’t worry, it won’t freeze) for a few hours.
7. Carefully take the cake out of the tin. You might need to run a warm cloth around the tin to get the cake out. Cut grease proof paper according to the height of the cake. With a knife, spread a layer of melted white chocolate onto strips of grease proof paper. Wrap this around the edge of the cake, chocolate side on the cake. Return to the freezer.
8. To serve. Remove the grease proof paper to reveal a wall of chocolate around the cake. Store cake in the freezer.
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