Curtis Stone's citrus semifreddo cheesecake

STEP 1

In a medium heatproof bowl, whisk the lemon juice, lime juice, eggs and 1 cup (220g) caster sugar to combine. Place bowl over a medium saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring constantly, for 8-12 mins or until the mixture coats the back of the spoon. Remove from heat. Cover and place in the fridge for 2 hours to chill.

STEP 2

Lightly grease a 5cm-deep, 23cm (base measurement) round springform pan and line the base with baking paper. Place the almond flour, almonds and remaining caster sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add the oil and a pinch of salt and process until combined. Press almond mixture evenly over the base and up the side of the prepared pan. Place in freezer until firm.

STEP 3

In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese and 1/2 cup (80g) icing sugar on medium speed for 5 mins or until light and fluffy. Beating on low speed, add 2 cups (500ml) cream in a thin, steady stream until smooth. Increase speed to medium and beat until stiff peaks form.

STEP 4

Spoon half the cream cheese mixture evenly over the almond crust in the pan. Top with half the lemon mixture. Spoon over the remaining cream cheese mixture and use a small round-bladed knife to gently marble. Cover the remaining lemon mixture and place in fridge. Place cheesecake in the fridge for 4 hours or until firm. Carefully transfer cheesecake to a platter. Freeze for 2-4 hours or until semi-frozen.

STEP 5

Use an electric mixer to whisk the remaining cream and icing sugar in a bowl until stiff peaks form. Spoon over the cheesecake. Stir remaining lemon mixture to loosen and drizzle over the cheesecake. Serve immediately