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Cranberry and amaretto cheesecake


Serves: 10
timePrep time: 30 mins
timeTotal time:
Cranberry and amaretto cheesecake
Recipe by Olia Hercules / Recipe photograph by Laura Edwards

Cranberry and amaretto cheesecake


Serves: 10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
602Kcal
Fat
41gr
Saturates
26gr
Carbs
45gr
Sugars
41gr
Fibre
4gr
Protein
7gr
Salt
0.6gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

For the base
  • 150g amaretti biscuits
  • 100g digestive biscuits
  • 100g butter, melted
For the cheesecake filling
  • 3 sheets platinum grade leaf gelatine
  • 100ml amaretto liqueur
  • 500g mascarpone
  • 300g full-fat soft cheese
  • 250g caster sugar
  • 300g fresh or frozen cranberries

Step by step

Get ahead
Make the cheesecake and topping up to 2 days ahead; keep separate. The cheesecake (without the cranberry topping) can also be frozen.
  1. Crumble 50g of the amaretti biscuits and set aside. Blitz all the remaining biscuits in a food processor, gradually adding the melted butter to combine. Lightly brush a round, deep 20cm springform tin with either groundnut or vegetable oil. Spoon and press the biscuit mixture into the base of the tin; chill while you make the filling.
  2. Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the amaretto in a small saucepan until hot (but don't allow it to boil); remove from the heat. Squeeze the excess moisture out of the gelatine and add to the warm amaretto; stir to dissolve. Leave to cool slightly for 5 minutes.
  3. Meanwhile, mix the mascarpone, soft cheese and 100g of the sugar together. Then slowly whisk in the warm amaretto and gelatine mixture until combined and smooth. Stir in the reserved crushed amaretti biscuits and pour the mixture into the tin. Cover and chill in the fridge for at least 6 hours or overnight.
  4. Gently heat 100ml water and the remaining sugar in a medium-sized saucepan until the sugar has dissolved. Add the cranberries and cook them over a medium heat for 8-10 minutes until they burst but still hold some shape. Take out a large spoonful of cranberries and set aside. Cook the remaining cranberries for another 10 minutes. Let them cool, then put in the fridge to set slightly.
  5. To serve, remove the cheesecake from its tin (use a round-bladed knife to loosen it around the edge) and transfer it to a serving plate. Spoon the cranberry topping over the cheesecake and finish with the reserved cranberries.

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