Amaretto Cheesecake
User Reviews
4.9
Amaretto Cheesecake
Description
This Amaretto Cheesecake starts with a preparation of ladyfinger dough that forms both the base and side walls of the cheesecake pan. The ladyfingers bake to a light golden color, providing a delicate yet sturdy crust and rim. The filling combines cream cheese and mascarpone for a rich, creamy texture, sweetened with sugar or alternative sweeteners, enhanced with vanilla and lemon juice for brightness, and amaretto extract for a distinctive almond aroma.
Eggs bind the filling and contribute to a dense but soft consistency after baking. The cake is assembled by layering the filling within the ladyfinger-lined pan. After baking, the top is decorated with whipped cream sweetened with vanilla sugar and garnished with pomegranate seeds that add a pop of color and a tart contrast.
The assembled ladyfinger edges secure the filling and add textural contrast, making this cheesecake visually appealing and flavorful, suited for celebrations or special occasions.
Ingredients
Base:
- ladyfingers for the base and edges
Cheesecake filling:
- 500 g cream cheese
- 250 g mascarpone cheese
- 200 ml heavy cream
- 3 egg
- 1 tbsp amaretto extract
- 2 tbsp sweetener or 150 g sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
Decoration:
- 100 ml whipping cream
- 1 tsp vanilla sugar
- pomegranate seeds
Instructions
Base:
- Preheat the oven to 200 °C (390 °F) and line a 21/23 cm (8x9 inches) diameter pan with parchment paper.
- Prepare half a portion of ladyfinger dough according to the recipe here.
- Line the bottom of the pan with a thin layer of the ladyfinger dough. In another pan, also lined with parchment paper, use the rest of the dough to form smaller ladyfingers, about 6 cm (2.5 inches) long, close together so they are touching each other. Sprinkle powdered sugar over both and bake for 12-13 minutes until lightly golden.
- Remove from the oven. Leave the base in the round pan and carefully remove the ladyfingers from the other pan using a knife if necessary. Cut off the ends to make them even and, while still warm enough, stick them round the sides of the round pan, forming the edge of the cheesecake.
- If using store-bought ladyfingers, simply trim to fit the pan, filling in any gaps, and cut to the size of the edges and place them side by side.The tricky part is over, so we can move onto the standard cheesecake procedure.
Cheesecake filling:
- Using a mixer, combine the cream cheese with the mascarpone, heavy cream, and sugar (or sweetener), mixing for 3 minutes until you get a creamy consistency. Incorporate the eggs, one at a time, mixing for a minute after each one. Finally, add the amaretto essence, vanilla extract, and lemon juice and mix. Pour the mixture over the ladyfingers.
- Wrap the edge of the cheesecake, the tops of the ladyfingers, in aluminum foil to prevent them from burning. Bake for about an hour in a preheated oven at 160 °C (320 °F).
- Leave to cool in the oven, and then refrigerate for at least 6 hours.
- Whip together the whipped cream and vanilla sugar until it has the consistency of thick cream. Use this to decorate the cheesecake then sprinkle pomegranate seeds over the top and serve!
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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