Amaretto cheesecake

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By: from: Britain's Best Pud (Age group: Adult)

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This recipe is classed as easy

Prep time:
40 min

Rich, creamy and dangerously moreish.


1. Base: Combine biscuit crumbs with melted butter. Spoon into tin and press over the base, chill.

2. Filling: 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).

5. Dissolve over a pan of barely simmering water and stir till clear (2-3 minutes). Cool slightly.

6. Gradually beat the gelatin into the cheese mixture, making sure it has all been thoroughly blended.

7. Whisk egg whites into soft peaks.

8. Carefully fold the egg whites into the cheese mixture.

9. Pour into tin and chill 4 hours or overnight.

10. To remove from tin dip knife in hot water and slide around tin to loosen. Put on taller jar (something sturdy) and pull down the sides.

11. To finish sprinkle lightly toasted almond flakes and drizzle with melted chocolate.