About this recipe: I love lemon, and this Italian treat hits the spot. I rarely make sweets or cakes, but sometimes give it a try, especially when cooking with my 3 year old daughter, who loves stirring, sieving flour, breaking eggs and tasting! I based this on a recipe from the excellent 'Italian Cakes and Desserts' book by Ursula Ferrigno.
Any soft cheese similar to mascarpone would be fine, such as ricotta or cream cheese.
Personally, I think using digestives would be even better (and cheaper) than the amaretti biscuits, as the biscuits I bought were VERY almond-y. A slightly plainer biscuit would probably combine a little better with the lemon cheesecake. Either way, a lovely, simple cheesecake.
Unwaxed lemons are preferable, but if you don't have them scrub and wash the lemons in warm water first to remove the wax.
Made for dinner party. Overall very nice. Don't hold back on the lemon as although raw mixture tasted of lemon, baked cake was less so. - 22 Feb 2013
Absolutely brilliant! I have never 'baked' a cheesecake before, so was a bit wary. I needn't have worried, it was perfect! I did it for friends and it went down a treat. Will definitely make it again! I used low fat mascarpone but you would never have known. Very easy to make too. A real winner all round! - 26 Jan 2013
Came out really nice. Before adding the icing sugar I covered the top with lemon curd. All the girls loved it and want the recipe. - 06 Oct 2013