Amaretto Cheese Cake


For the crust:

  • 11 oz/ 300 g amaretti cookies
  • 1/2 cup / 130 g buttermelted

    For the pie:
  • 18 oz/ 500 g cream cheese or ricotta or both mixed
  • 7/8 cup/ 200 ml heavy whipping creamcold*
  • 11 oz/ 300 g white chocolatemelted
  • oz/ 60 g amaretti cookiescrushed
  • 2 teaspoons almond extract or 2 tbsp Amaretto liquor
  • Extra amaretti cookies for decoration
  • White chocolate shaves for decoration

  • For the crust:

    • Crush the cookies to fine crumbs using a food processor.
    • Place the crumbs and the melted butter in a bowl. Stir very well until combined.
    • Press the mixture onto the bottom of a 7 inch/ 18 cm springform pan lined with a circle of parchment paper. Leave the pan in the fridge while preparing the filling.

      For the filling:

      • In a large mixing bowl combine cream cheese or ricotta, whipping cream, amaretto or almond extract. Beat with an electric mixer first at a lower speed and then at high speed until the mixture becomes thick and fluffy.
      • Start adding from the melted chocolate, 1-2 tbs at a time, while beating with the mixer at the lowest speed. When all the chocolate is absorbed, beat 15-20 seconds at high speed.
      • Using a rubber spatula fold the cookie crumbs into the filling.
      • Pour the filling into the crust. Smoothe the top with a spatula. Cover with cling film/ aluminium foil and let cool for until it gets firm. It will take minimum four hours if making a big pie. If using individual serving dishes the process will be quicker, about one hour.
      • Decorate with amaretti cookies and white chocolate, thinly cut into shaves with a large knife.
      • Use a wet knife to slice the cheesecake as it will be very creamy.