A deliciously decadent cheesecake recipe. The cake is layered with crushed Amaretti biscuits, soft cheese, mascarpone, sponge fingers and coffee liqueur.
2 people made this
60g (2 oz) unsalted butter
125g (4 1/2 oz) Amaretti biscuits, crushed
250g (9 oz) light soft cheese
250g (9 oz) mascarpone
150ml (1/4 pint) crème fraîche
1/2 teaspoon vanilla extract
90g (3 oz) caster sugar
1 tablespoon flour
1 egg yolk
1 tablespoon instant coffee granules
125ml (4 fl oz) boiling water
2 tablespoons Tia Maria or any coffee liqueur
7 sponge fingers
For the topping
15g (1/2 oz) unsalted butter
150ml (1/4 pint) natural yoghurt
60g (2 oz) caster sugar
125g (4 1/2 oz) plain chocolate, broken up
1 tablespoon Tia Maria or any coffee liqueur
1 tablespoon good quality cocoa powder
Method Prep:25min › Cook:2hr30min › Extra time:5min › Ready in:3hr
Preheat the oven at 200 C / Gas mark 6. Grease and line an 18cm (7in) loose-bottomed cake tin.
Melt the butter over low heat in a small saucepan. Remove from heat and stir in the crushed Amaretti Biscuits. Tip into the tin and press an even layer over the base of the tin. Chill tin in the refrigerator.
Put the kettle on. In a large bowl, beat the soft cheese, mascarpone, crème fraîche and vanilla. Then beat in the sugar, flour, eggs and egg yolk. Pour half of the mixture into the tin, on top of the biscuit layer.
Tip the coffee granules into the boiling water and mix until dissolved. Pour into a small bowl and add the liqueur. Carefully dip the sponge fingers one by one into the mixture and put them on a plate. Place them on top of the cheese mixture in the tin, and spoon the remaining cheese mixture over the sponge finger layer.
Bake in the preheated oven for 20 minutes. Then lower the heat to 140 C / Gas mark 1 and cook for 1 hour 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Place on a wire rack to cool.
To make the topping, bring the butter, yoghurt and sugar to the boil in a small saucepan, then add the liqueur and chocolate, and stir over a low heat for 2 to 3 minutes. Remove from the heat and beat thoroughly. Leave to chill in the refrigerator. Once cool, pour mixture into a piping bag, and pipe onto the cooled cheesecake. Before serving, dust top with cocoa powder.