Limoncello Cheesecake Milkshake

Serves 1

Made using our Lakeland Power Blender


  • 3 strips candied lemon peel or zest of 1 lemon, thinly peeled and 50g caster sugar
  • 75g lemon cheesecake
  • 75g vanilla ice cream
  • 75g clotted cream
  • 50ml limoncello
  • 1 tsp Star Kay White Lemon Extract


  1. If making your own candied peel, cut the lemon peel into thin strips and place in a small saucepan with half the sugar. Cover with boiling water and boil for 2 minutes.
  2. Remove from the heat, lift out the peel with a slotted spoon and pat dry with kitchen roll. Place on baking parchment and coat in the remaining sugar.
  3. Leave the peel in a warm place to dry out overnight, or bake at 110°C/Gas ¼ for 1 hour.
  4. Place the cheesecake, ice cream, clotted cream, limoncello and lemon extract in a blender and whizz until smooth, or add the ingredients to a large jug and use a stick blender.
  5. Serve straight away garnished with candied peel.

For a non-alcoholic milkshake, swap the limoncello for 50ml milk.