Amaretti & sultana cheesecake

Amaretti & sultana cheesecake

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(15 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 a dairy product made from separating whole milk or cream into fat and…

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



    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, questions and tips

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joferg's picture
14th Dec, 2015
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
Georgia Catheri...
10th Mar, 2015
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!!!
20th Sep, 2016
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.
Saize's picture
28th Mar, 2014
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.
3rd Oct, 2013
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!!
26th Jul, 2013
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!
12th May, 2013
Delicious cheesecake! Did need longer than 30 minutes in the oven though.
10th May, 2013
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
28th Apr, 2013
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.
26th Apr, 2013
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.


21st Dec, 2016
What is/how do you make pot soured cream????
goodfoodteam's picture
21st Dec, 2016
Thanks for your question. You buy soured cream in the supermarket, usually in the same fridge as the milk and cream. It's available in most supermarkets.
9th Dec, 2016
Instead of sultanas, Do you think I can use fresh blueberries?? My family doesnt like dried fruits :((
8th Feb, 2015
How long does it need in the freezer or a chiller??
16th Sep, 2014
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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