Site Feed

All Entries

Advert



FeastDays

Latest Comments

Dessert of the Week - Pear and Frangipane Flan (3)
Cakelaw wrote: This looks fab. Pears are in season here, and I also h... [read more]

Dessert of the Week: Fresh Peaches with Marsala Sabayon (3)
Jeanine wrote: This looks absolutely delicious!... [read more]

Dessert of the Week - Chocolate Croissants & Strawberries (10)
Jeanine wrote: These look sinfully delicious! Mmm...... [read more]

Recent Posts

Categories

Search


Creative Commons License
This weblog is licensed under a Creative Commons License.

Previous: « Roast Butterflied Lamb | Home Page | Next: Dessert of the Week - Pear and Frangipane Flan »

Dessert of the Week: Baked Italian Cheesecake  Add/Read Comments



Related Posts:

Read more Dessert of the Week: Fresh Peaches with Marsala Sabayon Dessert of the Week: Fresh Peaches with Marsala Sabayon

Read more Dessert of the Week - Pear and Frangipane Flan Dessert of the Week - Pear and Frangipane Flan

Read more Dessert of the Week - Chocolate Croissants & Strawberries Dessert of the Week - Chocolate Croissants & Strawberries

Read more Figs Baked In Muscat Figs Baked In Muscat

Read more Dessert of the Week - Moist Orange Cake with Citrus Cheesecake Cream Dessert of the Week - Moist Orange Cake with Citrus Cheesecake Cream

Read more Dessert of the Week - Pecan Tarts Dessert of the Week - Pecan Tarts

Read more Dessert of the Week - Ginger Cheesecake Dessert of the Week - Ginger Cheesecake

Read more Dessert of the Week - Blackberry and Loquat Clafoutis Dessert of the Week - Blackberry and Loquat Clafoutis

Read more Dessert of the Week - Chocolate Gingerbread Dessert of the Week - Chocolate Gingerbread

Read more Pear and Almond Tart Pear and Almond Tart

Related:
Personally I would sprinkle more than a 'handful' of almonds over the surface and add more lemon to the mix to give a more impressive citrus kick. The almonds give a much needed crunchy texture to this dessert but a scant handful left us wanting more. After cooking the rim of mine stuck stubbornly to the tin, rather ruining the overall perfectness. Perhaps a little smearing of butter or strips of baking paper round the edge next time. This Italian cheesecake was described in the May '08 issue of Delicious as "a classic vanilla cheesecake with an almond base and top"; tis rather scrummy.


Italian Baked Cheesecake

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
Oven to 180C/Fan160/G4. Mix the melted butter with the crushed amaretti and press into a 20cm spring-form tin. Press down firmly then chill for 10 minutes.

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.

Add or Read Comments ADD A COMMENT (11)

Posted on July 14, 2008 3:30 PM | View blog reactions | |

Dessert of the Week: Baked Italian Cheesecake is listed in FeastDays


Comments

Mmmm... Looks particularly good with this summer's redcurrants...

Scribbled down by: aforkfulofspaghetti on July 14, 2008 4:57 PM

I love the idea of using amaretti biscuits instead of the usual graham crackers.

Mmm ... currants!

Scribbled down by: Kaykat on July 14, 2008 7:26 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!

Scribbled down by: Jessica Pierce on July 14, 2008 11:23 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.

Scribbled down by: Andrew on July 15, 2008 1:53 PM

Looks delicious!

Scribbled down by: Catering Equipment on July 15, 2008 2:29 PM

This almond cheesecake sounds so good!

Scribbled down by: Kevin on July 16, 2008 3:26 AM

Goodness me that looks fantastic. I have to make it!

Scribbled down by: Ash on July 16, 2008 4:29 PM

Delicious does some great recipes. I tried their Pistachio and cardamom brownies and they were fantastic too!

Scribbled down by: Mallika on July 17, 2008 8:11 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.

Scribbled down by: katie on July 18, 2008 5:06 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!

Scribbled down by: Trig on July 18, 2008 5:14 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!

Scribbled down by: Andrew on July 19, 2008 3:56 PM

Add a comment

Comments are moderated and will take awhile before appearing under the entry.
Thanks for taking the time to comment...