About this recipe:This is a light creamy cheesecake. You can vary the base by using a different biscuit such as gingernuts or shortbread. It's nice topped with fresh berries.
175g (6 oz) digestive biscuit crumbs
110g (4 oz) butter, melted
7g unflavoured gelatine
120ml (4 fl oz) water
650g cream cheese
250g (9 oz) caster sugar
150ml (5 fl oz) evaporated milk
1 teaspoon lemon juice
5 tablespoons amaretto liqueur
1 teaspoon vanilla extract
175ml (6 fl oz) double cream
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Method Prep:15min › Cook:10min › Ready in:25min
In a small bowl, stir together the digestive crumbs and melted butter. Press into the bottom and sides of a 23cm springform or loose-bottomed cake tin. Refrigerate.
Put the water into a small saucepan (water should be cold). Sprinkle the gelatine over the water and let stand for 1 minute. Then, stir over low heat until gelatine is dissolved. Set aside.
In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice and to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatine mixture until everything is well blended.
In a medium bowl, whip the double cream until stiff but not grainy, then fold it into the cream cheese mixture. Spoon the filling over the chilled digestive base and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
I made this and it was awful, even though I made it the day before it was sloppy and not enough biscuit base and I had I followed the recipe to the letter. It looked nothing like your picture. VERY DISAPPOINTED
!!!!!! - 27 Jul 2015