Karen's amaretto cheesecake

Karen's amaretto cheesecake


8 people made this

About this recipe: A dense cheesecake with almond and amaretto liqueur flavours. It's lovely served with a fruit sauce or fresh berries.

Karen Goad

Serves: 16 

  • For the biscuit base
  • 50g digestive biscuit, crushed
  • 3 tablespoons caster sugar
  • 5 tablespoons butter
  • For the filling
  • 450g cream cheese
  • 100g caster sugar
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 eggs
  • 3 tablespoons amaretto liqueur
  • For the topping
  • 225ml soured cream
  • 1 tablespoon caster sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon amaretto liqueur

Prep:20min  ›  Cook:45min  ›  Extra time:6hr chilling  ›  Ready in:7hr5min 

  1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine digestive biscuit crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 23cm loose bottomed cake tin.
  2. In a large bowl, beat cream cheese and 100g sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour mixture over biscuit base.
  3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
  4. Make the topping: In a small bowl, combine soured cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cheesecake. Refrigerate 4 to 6 hours before removing from tin.

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