Amaretto Cheesecake
Member recipe

Amaretto Cheesecake

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(1 ratings)

Member recipe by

Cooking time

Plus over night chilling

Servings

Serves 12

A rich creamy cheesecake for special occasions. Large enough for second helpings.

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Ingredients

  • Ingredients:
  • Base:
  • 200g chocolate digestive biscuits (finely crushed)
  • 55g butter melted
  • Filling:
  • 500g philadelphia cream cheese
  • 40g castor sugar
  • 150ml single cream
  • 200ml double cream
  • 2 large eggs separated
  • 100ml amaretto
  • 1 sachet gelatin
  • 4tbsp cold water
  • Decoration:
  • 3 tbsp lightly toasted almond flakes
  • Sprinkle melted chocolate (approx. 20g dark or milk)

Method

    1. Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
    2. In a large bowl beat the cream cheese, egg yolks and sugar.
    3. Add single cream, double cream and amaretto and lightly beat till smooth.
    4. Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
    5. Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
    6. Whisk egg whites into soft peaks.
    7. Carefully fold the egg whites into the cheese mixture.
    8. Pour into tin and chill 4 hours or overnight.
    9. To remove from tin dip knife in hot water and carefully slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.
    10. To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

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Comments

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sprinkles23's picture

I tried this for a party and it did not set at all. Really disappointed :(

flirtinflight's picture
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I tried making this for a BBQ. I only had sheet gelatine, which I used 3 of, but still the cheesecake did not set. I was so disappointed with this recipe as it was a complete waste of ingredients and obviously I had no dessert.

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