Amaretto and raspberry cheesecake

Amaretti biscuits give a gorgeous almond flavour to this Shavuot special


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
200-250g raspberries
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.
  • Serve chilled.

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