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!!