# Components:
→ Biscuit Base
01 - 1.3 cups digestive biscuits or graham crackers, finely crushed
02 - 4.2 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar
→ Cheesecake Layer
04 - 10.6 ounces cream cheese, room temperature
05 - 5.3 ounces mascarpone cheese
06 - 2.8 ounces powdered sugar
07 - 2 fluid ounces Limoncello liqueur
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
→ Topping
10 - 4.2 ounces lemon curd, store-bought or homemade
11 - Fresh berries and lemon zest, optional for garnish
# Directions:
01 - Combine crushed biscuits with melted butter and granulated sugar in a mixing bowl. Stir until mixture resembles wet sand with even moisture distribution.
02 - Divide biscuit mixture evenly among 6 small jars or glasses, approximately 6.8 fluid ounces each. Press down firmly using the back of a spoon to create a compact, even base layer.
03 - Beat cream cheese, mascarpone, and powdered sugar together in a large bowl using an electric mixer until smooth, creamy, and free of lumps.
04 - Add Limoncello liqueur, vanilla extract, and lemon zest to the cheese mixture. Continue beating until fully incorporated and the texture becomes light and fluffy.
05 - Spoon or pipe the cheesecake mixture over the biscuit bases in each jar, dividing evenly. Smooth the tops with a spatula for a professional presentation.
06 - Top each jar with 2 to 3 teaspoons of lemon curd, spreading lightly across the surface.
07 - Refrigerate jars for a minimum of 2 hours until the cheesecake layer sets completely and achieves the desired firmness.
08 - Before serving, top each jar with fresh berries and additional lemon zest if desired for enhanced flavor and visual appeal.
