Amaretti & sultana cheesecake

Amaretti & sultana cheesecake

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(13 ratings)

Prep: 20 mins Cook: 35 mins Plus soaking


Crunchy Italian amaretti biscuits and almond liqueur are the key in this baked creamy pudding

Nutrition and extra info

Nutrition: per slice

  • kcal654
  • fat49g
  • saturates30g
  • carbs42g
  • sugars34g
  • fibre1g
  • protein7g
  • salt1g
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  • 100g sultana
  • 3 tbsp Disaronno liqueur, plus extra to serve (optional)
  • 50g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 digestive biscuit, crushed to crumbs
  • 8 amaretti biscuit, crushed to crumbs
  • 2 x 300g packs full-fat cream cheese (we used Philadelphia)
  • 3 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 170g pot soured cream
  • 3 tbsp self-raising flour
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • icing sugar, to serve
  • roughly broken amaretti biscuits, to serve


  1. Tip the sultanas into a bowl, add the Disaronno and set aside to soak for 1 hr. Heat oven to 180C/160C fan/gas 4 and lightly grease a 23cm loose-bottomed round cake tin. Melt the butter in a pan over a gentle heat and stir in the biscuit crumbs. Mix well, tip into the base of the tin and push down to compress it. Bake for 5 mins, then remove from the oven and allow to cool.

  2. Meanwhile, beat the cheese with the eggs, soured cream, flour, vanilla and caster sugar – preferably with an electric whisk so it is nice and smooth. Stir in the sultanas (and any Disaronno left in the bowl), then pour onto the base. Bake for 30 mins until set but still with a slight wobble in the centre. Cool in the tin. Can be made 2 days ahead and chilled.

  3. To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of Disaronno, if you like.

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Comments (17)

joferg's picture

Delicious! Tastes better with less sugar & slightly more amaretto. Needs more biscuit to cover base. Used lower fat cream & cheese which tasted good.

Georgia Catherine Pocock's picture

This cheesecake is superb. My mum said it was the best dessert she had ever eaten (and she's eaten a few!!). I made a few changes though; used 175g digestive biscuits, 30g amaretti biscuits, and 80g butter for the base. I baked it for 35 mins which I thought was just right. I reduced the sugar to 100g and it was perfectly sweet enough. I also put the sultanas and Disaronno in the microwave for a minute which made them lovely and plump. Served it with extra thick cream and raspberries and it was FABULOUS!!!

sueblunt's picture

Thanks Georgia - your amended ingredient quantities were spot on. This is going to become a regular, and next time I won't follow the BBC's recommendation on another page intended to prevent cracking. It says to turn the oven off and let the cheesecake cool slowly inside - but despite opening the door to let most of the heat out, I think it still carried on cooking just a little too long.

saiz's picture

Yes I'm in exactly the same boat as everyone else. The base is far to small. An extra helping of biscuits is very much needed as the topping is far too heavy. But all in all a very tasty cake.

saccomani's picture

I love this recipe - great dinner party pudding, received lots of compliments. The amounts for the base were too small - barely covered my 23 tin, so I add in an extra half again for the base. Also, cooking time for my oven is not long enough - going for 45 this time. Really easy to make and tastes delicious!!

Nikki1570's picture

I have made this recipe twice and both times it needed 6 minutes longer, still a bit soft in the middle when cooled but I liked it like this, also I added a few extra amaretti biscuits for base, very good comments from those who ate it, will definitely make it again!

flirtinflight's picture

Delicious cheesecake! Did need longer than 30 minutes in the oven though.

roccagorgeous's picture

Making the day before is a must, it's so much tastier, i also cooked mine for 45 mins thinking it wasn't cooked, however it did crack quite badly so am now thinking probably should have cooked for less and just trusted the recipe! I will try it for the 30 mins and see what happens, I also made more of a biscuit base increased by another half and thought it was just right, for me the amaretto didn't come through too much so will soak sultanas for much longer next time or simply add more, I also only scored a four due to cooking time

sascha's picture

Disappointed with this. The flavours were good. I had the feeling that the oven was too hot and the cooking time too short. Also the base was way too thin ( leakage). I cant help comparing it with the bakewell cheesecake which has been ( many times) a great succes in this house.

talsom33's picture

Lovely cake! I used more biscuits for the base and baked it for 40 minutes. You don't need self-raising flour, I always use a mixture of normal flour and/or cornflour.

pepperpotty1981's picture

This was a really tasty cheesecake. It loses a point as the cooking time is way off. I cooked mine for an extra 5 minutes but it could have done with another 10 minutes. It's quite an eggy cheesecake if you don't chill it before you serve it so if you don't have time then it's better to make it the day before as mine tasted much better the next day. I didn't put an extra amaretti biscuits on top as I thought it would be a bit dry. Also, the base is very thin. Next time I'll add at least an extra 1 of each biscuit.

stmartin's picture

Brin: there is a symbol at the top of the recipe in the magazine which indicates that it can't be frozen. However they have missed it out online.

dishymummy's picture

A very nice grown up baked cheesecake that was quick and easy to make. I love the amaretti biscuit base. I have only given this four stars as the children did not like it at all, probably due to the strong almond flavour and because we all absoutely covet the Baked Raspberry Cheesecake (on this site) which is just top notch. I would make this again for a dinner party though as it a bit different to the usual cheesecakes and so easy to make.

joannepd's picture

Rich, creamy and very sweet. Took about 45mins to cook for me and i was also a bit worried it was too wobbly but it was fine. Actually tasted better the next day in my opinion so would make in advance if I make it again - which I am sure I will.

sarahl42's picture

Lovely, think it is the best cheesecake Ive ever made. Had to cook it for about 30 mins longer, as it didnt look cooked, but when you ate it, it was so lovely, with a thick texture and the Disaronno that came out of the sultanas as you ate it was was just brilliant. Cant wait to cook it again.

briandarlowgmail's picture

Can this recipe be frozen? It would be useful to state if recipes were so or not.
This particular recipe is great but with the stated cooking time it does appear uncooked. I am not the only one in the family that has felt the same and added on time. Next time I will stop at the recommended time.

broadhaven's picture

Wow this cheesecake is soooo tasty. Probably one of the best I've made. I was concerned it was slightly undercooked when I took it from the oven as it was very wobbly but it did set wonderfully. Baked it for exact time. Will defiantly make again. Thanks Sara.

Questions (2)

CupCakeFairy123's picture

How long does it need in the freezer or a chiller??

adrianabishop's picture

Can I make this with low-fat Philadelphia instead of full-fat? Trying to reduce the calorie count ...
I have made it once before using full-fat Philadelphia. I more than tripled the amount of biscuit crumbs mixture to get a decent base. It went down a treat.

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