No bake amaretto cheesecake

    25 min

    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.

    74 people made this

    Serves: 12 

    • 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

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (18)


    Made it healthier. add some kiwi on the top lovely  -  15 Jun 2010


    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


    nice recipe  -  15 Jun 2010