Amaretto and raspberry cheesecake
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Photographer: Anthony Collard
This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.
Serves: 6-8 as a dessert
Preparation: 20 minutes + 4 hours refrigeration
80g amaretto biscuits
80g digestive biscuits
80g soft butter
250g mascarpone cheese
200g cream cheese
80g icing sugar
1 lemon, grated zest
1 tsp vanilla extract
100ml whipping/double cream
A pinch of salt
Mint leaves and icing sugar to decorate
Crumble the biscuits in a food processor. Add the butter and blitz until the mixture clumps together.
Line a 20 cm spring form oven tin with baking parchment.
Press the biscuit mixture evenly in a single layer into the tin.
Whisk the mascarpone, cream cheese, icing sugar, zest, vanilla extract and salt.
Lightly whip the double cream and fold it in the cheese mixture.
Pour the filling onto the biscuit base and spread it evenly with a spatula.
Cover with cling film and refrigerate for a minimum of 4 hours before serving.
Just before serving, scatter plenty of raspberries over the top of the cake and scatter over a few mint leaves. Sift over a little icing sugar.
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