About this recipe:This New York cheesecake recipe rivals the best! It uses amaretto instead of a lemon flavour and is VERY rich. It has no biscuit base to compete with its decadent flavour. Serves 16 lucky people and is best served with fresh sliced fruit or berries and fresh whipped cream.
4 (200g) tubs cream cheese, softened
225g (8 oz) unsalted butter, softened
350g (12 oz) soured cream
120ml (4 fl oz) double cream
350g (12 oz) caster sugar
2 tablespoons cornflour
1 1/2 tablespoons amaretto liqueur (such as Disaronno)
1 teaspoon vanilla extract
1 egg yolk
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Bring all ingredients to room temperature. Place oven shelf in the centre of oven and preheat to 190 C / Gas mark 5. Wrap the outside of a 23cm springform cake tin with foil. Generously butter the inside of the pan.
In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornflour. Blend in soured cream and double cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour mixture into prepared tin.
Place tin in a roasting tin that is at least 2cm wider than cake tin. Pour warm water into the roasting tin to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the centre rack of oven for 70 minutes.
Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from the tin.