Melomakarono Cheesecake is a light and refreshing dessert featuring three layers of goodness- a syrupy melomakarona base, a creamy cheesecake cream and top off it a layer of fresh whipped cream with walnuts.
10 melomakarona with their syrup , crumbled
1/2 cup walnuts
450g cream cheese softened to room temperature
1 cup powdered sugar (150g)
1 teaspoon vanilla extract
2 teaspoons lemon juice
⅓ cup sour cream (75g)
1 ½ cup heavy cream (355ml)
Additional whipped cream for topping
Add your crumbled melomakarona into a 9-inch springform pan and press the cookie crumbs down using a fork.
Place in the fridge so that the crust sets.
Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
Add powdered sugar and stir until combined.
Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
Add sour cream and stir well.
Pour heavy cream into a separate, medium-sized bowl.
Whisk on high speed until peaks are achieved.
Fold the 2/3 of your whipped cream into cream cheese mixture until smooth and well-combined.
Spread cheesecake mixture evenly over prepared melomakarona crust, and then with the remaining crumbled melomakarona.
Top with the remaining whipped cream and spread some Melomakarona crumbs and crushed walnuts.
Cover and refrigerate at least 4 hours or overnight.