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Dessert of the Week: Baked Italian Cheesecake Add/Read Comments
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Italian Baked Almond Cheesecake
- 200g amaretti biscuits, crushed
- 50g unsalted butter, melted
- 1 vanilla pod, seeds scrapped (I substituted a few drops vanilla essence)
- 500g ricotta
- 125g caster sugar
- 250g mascarpone
- 100g ground almonds
- 2 tbsp cornflour
- 3 large eggs
- grated zest of 1 lemon
- handful of flaked almonds
- icing sugar for dusting
Mix the vanilla seeds, ricotta, sugar, Mascarpone, almonds, cornflour, eggs and lemon zest and beat until smooth. Pour onto the chilled biscuit base and bake for 45 minutes. After 45 minutes turn off the oven, open the door and allow the cheesecake to cool inside completely. Chill for at least an hour before serving, dusted with icing sugar, with a little fresh fruit on the side.
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Comments
From: aforkfulofspaghetti (July 14, 2008 4:57 PM)
Mmmm... Looks particularly good with this summer's redcurrants...
From: Kaykat (July 14, 2008 7:26 PM)
I love the idea of using amaretti biscuits instead of the usual graham crackers.
Mmm ... currants!
From: Jessica Pierce (July 14, 2008 11:23 PM)
Hi! This looks beautiful, and I plan to try it soon... but have one question first. The ingredient list calls for both ground and flaked almonds, but the instructions mention only "almonds," which are to be mixed in with the other stuff. I assume this means the almond *meal*, and the flaked almonds are to be scattered over the surface? Before or after baking? Any help you can give will be much appreciated - thanks!
From: Andrew (July 15, 2008 1:53 PM)
That will be me then trying to keep the instructions to the minimum! You are right though the ground almonds get mixed in the with all the other 'stuff'. The flaked almonds are scattered on the top before baking. Sorry for not being more specific.
From: Catering Equipment (July 15, 2008 2:29 PM)
Looks delicious!
From: Kevin (July 16, 2008 3:26 AM)
This almond cheesecake sounds so good!
From: Ash (July 16, 2008 4:29 PM)
Goodness me that looks fantastic. I have to make it!
From: Mallika (July 17, 2008 8:11 PM)
Delicious does some great recipes. I tried their Pistachio and cardamom brownies and they were fantastic too!
From: katie (July 18, 2008 5:06 PM)
My family has made this cheesecake twice after seeing it in Delicous. First time we stuck to the recipe but felt it needed more lemon. 2nd time we added a pastry base (so more of a tart) and drizzeled lemon curd over the top before baking - it was yummy.
From: Trig (July 18, 2008 5:14 PM)
Just look at the ingredients and there should be no question about the taste. But I do hope you meant vanilla extract and not vanilla essence!
From: Andrew (July 19, 2008 3:56 PM)
Thanks for the suggestions Katie - the lemon curd idea sounds excellent. I'll have to try it the next time I make it.
And YES Trig, it was supposed to be extract!
From: Joe Rose (January 24, 2009 4:15 PM)
This recipe is fantastic. I found it helpful to coat the sides of the spring form pan with butter and ground almonds. The cake released like a charm and the sides were beautiful and tasty as well.