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White chocolate, cranberry & amaretto cheesecake from Billington's


Serves: 12
timePrep time: 30 mins
timeTotal time:
White chocolate, cranberry & amaretto cheesecake from Billington's

White chocolate, cranberry & amaretto cheesecake from Billington's

A rich and creamy no-bake cheesecake with plenty of cranberries dotted throughout for pops of festive tartness

Serves: 12
timePrep time: 30 mins
timeTotal time:

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Ingredients

For the base
  • 90g unsalted butter, melted, plus extra for greasing
  • 275g shortbread biscuits
For the filling
  • 250g white chocolate, broken into pieces
  • 400g full-fat cream cheese, room temperature
  • 60g Billington’s golden icing sugar
  • 2 tbsp amaretto (or ½ tsp almond extract)
  • 300ml double cream
For the cranberry sauce
  • 250g cranberries, fresh or frozen
  • 100g Billington’s golden caster sugar
  • zest of 1 orange
  • 2 tbsp amaretto or ½ tsp almond extract

Step by step

  1. Grease a 20cm springform cake tin. Line the base with baking paper.
  2. To make the base, blitz the biscuits in a food processor until fine, then stir in the melted butter. Spoon into the tin, pressing down firmly, then chill in the fridge.
  3. Meanwhile, for the sauce, add the cranberries, sugar, orange zest, amaretto or almond extract and 2 tablespoons of water to a small saucepan. Simmer for 5-7 minutes until the cranberries pop and soften. Remove from the heat and set aside to cool completely.
  4. To make the filling, melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
  5. In a separate bowl, beat the cream cheese, icing sugar and amaretto or almond extract until smooth. Pour in the cooled chocolate; beat to combine. Add the cream and mix until smooth.
  6. Spoon half the filling onto the biscuit base, top with dollops of cranberry sauce, then cover with the rest of the filling. Dollop more sauce on top and use a knife or skewer to swirl and marble the filling a little. Chill for 3-4 hours, or overnight, before serving.

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