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Amaretto Cheesecake
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Amaretto Cheesecake

By wendymayCI (GoodFood Community)
Rating: 2 out of 5.2 ratings
  • Preparation and cooking time
    • Total time
    • Plus over night chilling
  • More effort
  • Serves 12
A rich creamy cheesecake for special occasions. Large enough for second helpings.



  • Ingredients:


  • 200g chocolate digestive biscuits (finely crushed)
  • 55g butter melted


  • 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


  • 3 tbsp lightly toasted almond flakes
  • Sprinkle melted chocolate (approx. 20g dark or milk)


  • STEP 1
    Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.
  • STEP 2
    In a large bowl beat the cream cheese, egg yolks and sugar.
  • STEP 3
    Add single cream, double cream and amaretto and lightly beat till smooth.
  • STEP 4
    Put water into heat proof bowl, sprinkle over gelatin, leave to go spongy
  • STEP 5
    (approx. 5 minutes). Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.
  • STEP 6
    Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.
  • STEP 7
    Whisk egg whites into soft peaks.
  • STEP 8
    Carefully fold the egg whites into the cheese mixture.
  • STEP 9
    Pour into tin and chill 4 hours or overnight.
  • STEP 10
    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.
  • STEP 11
    To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.

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Rating: 2 out of 5.2 ratings

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