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Amaretto Cheesecake with Apricot Glaze

Amaretto Cheesecake with Apricot Glaze is a modern British recipe for a classic cheesecake on a biscuit (cookie) and almond base and with a cream cheese, sour cream and sugar filling set with eggs and flavoured with Amaretto that's topped with an apricot jam and Amaretto glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Amaretto Cheesecake with Apricot Glaze.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+cooling and chilling)

Serves:

8

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesCake RecipesBritish Recipes


Ingredients:

For the Crust:
210g Graham Cracker (or Digestive Biscuit) Crumbs
70g un-blanched almonds, toasted and chopped
2 tbsp sugar
40g butter, melted and cooled

For the Filling:
1kg cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
200g sugar
3 tbsp plain flour
4 eggs
240ml sour cream
60ml Amaretto di Sarono liqueur

For the Glaze:
120ml apricot jam
1 tbsp Amaretto di Saronno liqueur

Method:

For the crust, combine the biscuit (cookie) crumbs with the almonds, sugar and butter then press into the base of a 22cm diameter springform cake tin. Press down well then set aside.

Now cream together the cream cheese, sugar and flour, mixing well until completely blended. Add the eggs, one at a time, beating until thoroughly combined. Now blend in the sour cream and the liqueur and pour over the crust. Transfer to an oven pre-heated to 220°C and bake for 10 minutes. Reduce the oven temperature to 120°C and continue baking for 1 hour. Remove from the oven at this point, run a knife around the rim then set aside to cool on a wire rack until it reaches room temperature. Transfer to the refrigerator and chill for at least 2 hours.

After this time, combine the apricot jam and Amaretto in a saucepan. Heat until warm and smooth then strain the mixture before pouring over the cheesecake. Allow to cool and set then remove the sides of the pan. Garnish, if desired, and serve sliced into wedges.