My Limoncello Cheesecake In A Jar Recipe

Good evening lovelies,

I decided to share this mouth-watering recipe with you which I absolutely love. I tweaked a basic lemon cheesecake a few times and came up with this wonderful result!

I make these desserts in individual jars for a bit of a quirky flare, but if you want to make one large cheesecake for sharing, then a greased 10-inch cake pan works fine too!

For this recipe, you will need:

  • 12 digestive biscuits
  • 60g butter
  • 500g quark fat-free cheese
  • 600ml double (heavy) cream
  • 200g sugar
  • Juice of 2 lemons
  • 400g jar lemon curd
  • 5cl (50ml) Limoncello
  • Candied lemon zest (optional)

You will also need:

  • 8 clean, empty jars
  • A small saucepan
  • A silicon spatula
  • A large mixing bowl
  • 2 small bowls
  • A whisk
  • A sieve
  • A rolling pin
  • A ziplock bag
  • A piping bag
  • A couple of tablespoons (3, unless you want to wash up between steps!)
  • A metal skewer, or toothpick


  1. Begin by crushing the digestives in a ziplock bag, using a rolling pin.
  2. Melt the butter in a saucepan, remove from the heat and stir in the biscuit crumbs with a silicon spatula.
  3. Using a spoon, divide the crumb mixture evenly between the jars and press down slightly, using the back of the spoon. Place in the refrigerator for a few minutes to set while you complete the next steps.
  4. In a large bowl. whisk the cream until stiff. Fold in the quark cheese and sugar and whisk again.
  5. Slowly whisk in the lemon juice and load into a piping bag, using a tablespoon. You may need to fill the bag 2-3 times to fill all of the jars.
  6. Remove the jars from the refrigerator and use the piping bags to carefully fill the jars. The bag allows you to pipe the cream cheese mixture to the bottom of the jar, resulting in tidier desserts.
  7. Shake the jars gently to level out the cream cheese mixture and place back in the refrigerator.
  8. In a bowl, stir the lemon curd and limoncello together. Mix well until smooth.
  9. Pass the limoncello mixture through a sieve and into a clean bowl, stir the mixture in the sieve gently, pushing the mixture through.
  10. Remove the cheesecakes from the refrigerator and spoon the limoncello mixture carefully onto the cheesecakes, tapping the jar gently to spread it.
  11. Using a metal skewer, gentle swirl or feather the surface of the cream cheese mixture and limoncello mixture together. Decorate with a few piece of candied lemon zest.

You can vary the basic cheesecake mixture for almost any flavour. Irish cream and mint chocolate chip were also favourites! What’s your favourite cheesecake flavour? Let me know in the comments!

Enjoy your evening, lovelies!

Helen xx

My Family Heirloom Fruit Cake Recipe

I love Great British Bake Off, don’t you? Even if you’ve never seen it (you should), baking is pretty awesome and a favourite past time of mine.

When I was a little girl, my grandmother used to make these darling little gems and keep them in an old Quality Street tin. She’d never offer you a cake, she’d just hold them at hip height and rotate the tin back and forth a few times. If there was a rumble, she concluded, there were fruit cakes, and they were probably good enough to eat. Only then would she remove the lid and offer you a cake. When she passed away in 2011, I made it my personal goal to make these little gems and serve them in a Quality Street tin at her funeral, just like she would have done if she were there. I later found out that this recipe has been handed down to me by at least five generations!

It’s important to note that this recipe calls for going by sight, not exact weight. None of us are perfectionists, and in my blood line “about” is a perfectly acceptable unit of measurement. Use scales, but don’t use them too precisely. They are quite a dense cake and definitely aren’t a sponge, but don’t let that put you off.

Oh, and if you have a gas oven rather than an electric oven, then they are much, much better!

For this recipe, you will need:

  • About 8 oz/230g white self-raising flour
  • About 4oz/115g salted butter
  • About 4oz/115g 4oz granulated white sugar
  • 2 free-range eggs
  • A little milk
  • 1-2 handfuls sultanas

You will also need:

  • A large mixing bowl (glass preferred, but not essential)
  • A wooden spoon
  • Kitchen scales
  • A mug
  • A fork
  • A 12-hole muffin tray OR an 8-inch round cake tin
  • 12 muffin cases OR greaseproof paper
  • Wire cooling rack

The Method:

  • Heat the oven on gas mark 5/190 ° C/375 ° F.
  • Line the muffin tray or cake tin with muffin cases or greaseproof paper and set aside.
  • In a large mixing bowl, crumb together the butter, sugar and flour until fine crumbs are formed.
  • Crack the eggs into a mug and whisk well with a fork.
  • Make a well in the crumb mixture and add the eggs and dried fruit. Mix thoroughly to combine all ingredients.
  • The mixture should fall off of the spoon with little effort when raised. If it’s too dry, add a little milk. If it’s too wet, add a little more flour.
  • Beat the mixture for 1-2 minutes to incorporate plenty of air. The cake batter should appear glossy and the sultanas should be covered.
  • Once ready, transfer the mixture and share or spread evenly into your lined cases or tin.
  • Bake the cakes in the middle of the oven for approximately 25 minutes. If a skewer pierced through the top of the cake comes out clean, then your cake is ready.
  • Transfer the baked cake or cakes to a wire cooling rack and allow to cool completely.

Top tip

  • These cakes is best enjoyed with some lovely traditionally sweet, white breakfast tea!