Amaretto Cheesecake

    Amaretto Cheesecake


    92 people made this

    About this recipe: This recipe uses amaretto liqueur. It's a creamy cheesecake with a light almond flavour.

    Serves: 12 

    • 85g digestive biscuit crumbs
    • 3 tablespoons caster sugar
    • 3 tablespoons butter
    • 450g cream cheese
    • 200g caster sugar
    • 3 tablespoons cornflour
    • 450ml soured cream
    • 1 1/2 teaspoons vanilla extract
    • 5 tablespoons amaretto liqueur
    • 1/2 teaspoon salt
    • 4 eggs

    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr30min  ›  Ready in:4hr 

    1. Preheat the oven to 180 C / Gas 4.
    2. Mix together the digestive crumbs and the 3 tablespoons caster sugar. Add the melted butter and mix well. Press into the bottom of a 23cm springform tin. Bake in preheated oven for 10 minutes, set aside.
    3. In a large bowl, combine cream cheese, sugar and cornflour, and mix until smooth. Add soured cream, vanilla, amaretto liqueur and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour mixture over biscuit base.
    4. Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in tin. Refrigerate, remove from tin when completely chilled.

    Tips for a perfect cheesecake:

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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