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Monday, 11 March 2013

Baked Amaretti, White Chocolate and Coconut Cheesecake

For a wonderfully decadent baked New York style cheesecake, we decided to try adding a bit of extra jazz with Amaretti biscuits, white chocolate and creamy coconut. 

Use any baked New York style cheesecake recipe you like, but for ours we used:

For the base:
5 digestive biscuits
10 Amaretti biscuits
200g Melted butter

For the cake: 
900g of Philadelphia
4 eggs
120 ml double cream, whipped to very light consistency
Splash Disaronno almond liqueur 
Creamed coconut to taste 
White chocolate, cut into small chunks

Preheat your oven to around 190-200 degrees.
Crush the biscuits, and mix with the melted butter to make the base. Press the crumbs into the bottom of a spring form cheesecake pan and put to one side. 

Whip up your double cream so it's slightly stiff but still very light. You want it to be the consistency of thick sour cream. 

Add in your Philly and creamed coconut and fold in gently. Beat and add each egg one at a time so it's soft and creamy, but trying to keep in as much of the air as possible from the cream. 

Chop up however much white chocolate you like - we used about half a bar. Stir this into the mixture.

Pour the white cream mix into the dish on top of your biscuit base and pop into the oven for about 40-50 minutes. It should have a slight wobble when it comes out the oven, and it will then set further as it cools. 

Decorate as you see fit, but we used some extra white chocolate melted on top, with flaked almonds, dessicated coconut and crunched up Amaretti biscuits. It might be good with some fresh raspberries too... 

I have yet to try any as I was so full from my dinner... I will update you on how it tastes tonight!

Anyone else have any great cheesecake recipes I can try?

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