Amaretti & sultana cheesecake
Ingredients
- Step 1 100g sultana
- Step 2 3 tbsp amaretto , plus extra to serve (optional)
- Step 3 50g butter , plus extra for greasing
- Step 4 6 digestive biscuits , crushed to crumbs
- Step 5 8 amaretti biscuits , crushed to crumbs
- Step 6 2 x 300g packs full-fat cream cheese
- Step 7 3 eggs
- Step 8 170g pot soured cream
- Step 9 3 tbsp self-raising flour
- Step 10 1 tsp vanilla extract
- Step 11 175g golden caster sugar
- Step 12 icing sugar , to serve
- Step 13 roughly broken amaretti biscuits , to serve
Calories: 654
Carbohydrate: 42 g
Protein: 7 g
Fat: 49 g
Cook time: 55 minutes
Prep time: 20 minutes
Total time: 75 minutes
Servings: 0
TAGS
Dessert
Dinner
Italian
Josh Eagleton
30-60 minute
800 kcal or less
almond
Almond liqueur
Baked cheesecake
Disaronno
Indulgent
Main
Make-ahead dessert
Sara Buenfeld
Vanilla cheesecake
Directions
- Step 1 Tip the sultanas into a bowl, add the amaretto 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.
- Step 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 amaretto 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.
- Step 3 To serve, carefully turn out, dust with icing sugar and top with some broken amaretti biscuits. Serve with chilled glasses of amaretto, if you like.