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Amaretto Cheesecake Recipe

There is plenty of Amaretto so it has a very nice rounded almond flavour throughout.




3 tbls of Caster Sugar

3 tbls of Butter

85g Plain Digestive Biscuit (crushed)


200g Caster Sugar

450g Cream Cheese

450ml Sour Cream

3 tbls of Cornflower

2 tea spoons of vanilla extract

6 tbls Amaretto Spirit

Pinch of Salt

4 Free Range Eggs






Preheat the oven to 180 C / Gas 4


Mix digestives and 3 tbls of caster sugar.


Add melted butter and mix again.


Press into a stringform tin (ideally about 23cm tin) to form the base.


Bake for 10 mins and set to one side




Add cornflower, sugar and cream cheese into a bowl and mix until it has a smooth texture


Then add sour cream, vanilla, amaretto and salt and mix


While slowly mixing add all four eggs, one at a time.


Pour onto base.




60 mins in oven


Once the 60 mins are up, remove and run a knife around the edge.


Allow to cool on a cooling rack while keeping it in the tin.


Put in fridge, remove from tin when completely chilled.




Add fresh almonds to strengthen the almond flavour


Avoid overbaking, using a water bath will assist in an even temperature throughout the cake


Make sure all ingredients are at room temperature before mixing



Remember: to enjoy thoroughly!!


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