4.9 from 138 votes
Amaretto Cheesecake
Amaretto Cheesecake features a ladyfinger-based crust and edges enclosing a rich filling made from cream cheese, mascarpone, heavy cream, eggs, and amaretto extract. The filling is sweetened and flavored with vanilla and lemon juice, resulting in a smooth, indulgent texture with a subtle almond note. The cake is decorated with whipped cream, vanilla sugar, and pomegranate seeds for a balanced sweet and tart finish.
Prep Time
1 hr
Cook Time
1 hr
Additional Time
6 hrs
Total Time
8 hrs
Servings:
10
servings
Course:
Dessert
Cuisine:
Italian
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.
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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!