White chocolate, cranberry & amaretto cheesecake from Billington's
Serves: 12
Prep time: 30 minsTotal time: 
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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
Prep time: 30 minsTotal 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
- Grease a 20cm springform cake tin. Line the base with baking paper.
- 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.
- 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.
- 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.
- 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.
- 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.
