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This is an Italian inspired cheesecake made with mascarpone cheese and amaretto liqueur. It is a creamy cheesecake with amaretto-soaked cookies on the top and with a bottom made with graham biscuits.
Ingredient List for 10 servings:
bottom
200
gr
Graham biscuits
100
gr
Butter
2
tablespoons
Amaretto liqueur
Filling
500
gr
Mascarpone cheese
400
ml
Sweet condensed milk
3
Eggs
50
ml
Amaretto liqueur
Topping
200
ml
Whip cream
1
teaspoon
Vanilla sugar
50
gr
Graham biscuits
50
ml
Amaretto liqueur
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven at 175 degrees Celsius.
Start by making the bottom. Use an electrical blender to smash the biscuits into cookie crumbles.
Melt the butter and mix it together with the biscuit crumbles and the amaretto liqueur.
Pour the mixture in a baking form with removable edges and press the mixture evenly over the bottom and up on the sides.
Place in the middle of the oven for 10 minutes.
Continue by making the filling. Start by stirring the mascarpone cheese soft.
While stirring add the condensed milk, the eggs one by one and last the amaretto liqueur.
Pour the filling on the cake bottom and place in the middle of the oven. Lower the heat to 160 degrees and let the cheesecake in the oven for 40 minutes. Take out the cake and let it cool down.
Continue to make the topping. Whip the cream and the vanilla sugar to a firm foam.
Crush the cookies and pour the amaretto on top of the crumbles.
Decorate the cake as you feel fit with the whip cream and the amaretto-soaked cookies.
A selection of recipes from the same country.
This recipe is from
Italy
A different recipe for making lasagna with both chicken and pineapple. You can add different spices after preference, but in this recipe I use curry. Instead of cream cheese I prepare a cheese sauce to make the lasagna creamy and soft.
This is a homemade Italian dessert pie with hazelnuts, chocolate and ricotta cheese filling. It resembles a cheesecake in the consistence, but looks like a pie. The original recipe uses Gianduia chocolate that is a specialty from the region Piedmont where the hazelnuts grows.
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