I know January is supposed to be the month of health, but cheesecake would be a little bit dull without all the sugar and cream cheese wouldn’t it?! This creamy baked cheesecake is light, boozy, perfect for a party, and takes very little effort to make. If you aren’t keen on Amaretto you can substitute another liqueur in its place. I’ve also included my recipe for a cranberry sauce to go on top, which you could also substitute with a raspberry coulis if you like. Now, who would dare turn down such an accommodating dessert?!
To serve 10-12 you’ll need a round spring form or loose bottom cake tin that’s about 22-24cm, and the following:
- 250g shortbread biscuits
- 100g ground almonds
- 2 teaspoons ground ginger
- 75 melted butter
- 675g full fat cream cheese
- 200g caster sugar
- 3 tablespoons cornflour
- 2 large beaten eggs
- 150ml whipping cream
- 100ml Amaretto liqueur
- 125g chopped white chocolate
To get started, grease and line the cake tin, and preheat your oven to 180 C. Then make the base by crushing the biscuits to fine crumbs (a food processor is best for this), mix in the almonds, ginger and melted butter, then press well into the cake tin and refrigerate.
To make the filling, beat the cream cheese, sugar and cornflour. I used a free standing mixer with a paddle attachment, but you could use a hand held whisk or food processor instead. Add the eggs, cream, and Amaretto, and beat until smooth and creamy. Stir in the chopped chocolate and pour into the tin.
Time to bake! Cheesecakes can be a little bit temperamental and prone to cracking so to help it cook at an even temperature, sit the cake tin in a roasting tray filled with 1-2cm of hot water. Bake for 45 minutes until lightly golden and just set – it should still have a bit of a wobble, but that’s fine! It just means it’s lovely and creamy and light. Leave it in the tin until it’s cool.
To make a cranberry sauce you need:
- 300g fresh cranberries
- granulated sugar
Put the berries in a pan over a low heat, with 2 tablespoons of water and 2 tablespoons of sugar. Let them soften, using the back of a spoon to gently crush some of them. You still want some whole though for texture! Cook for about ten minutes and have a taste, if the berries are still very sour then add more sugar until you are happy. You don’t want them over sweet though, as it’ll be overkill when combined with the cheesecake.
Let the berries cool, then decorate the cheesecake with them or serve on the side. Now all you need to do is enjoy the combination of sharp berries, creamy light boozy cheesecake, and crunchy biscuit base.