No-bake amaretti cheesecake with toffee plums
Toffee plums make this really special. And with no need to use the oven, this is a great dessert to cook in the summer.
serves 10
prep in 30 mins
cook in 10 mins
chill for 12hrs
50g butter, melted
75g amaretti biscuits, finely crushed
2 digestive biscuits, finely crushed
3 gelatine leaves
250g mascarpone
600g reduced-fat soft cheese
1 tsp vanilla extract
100g caster sugar
1 lemon, juice only
200ml double cream
For the toffee plums
2 tbsp butter
50g soft brown sugar
1 tsp vanilla extract
100ml double cream
5 plums, stoned and sliced
1. Line the sides and bottom of a 20cm springform tin with non-stick baking paper. Mix the melted butter into the crushed biscuits then press into the bottom of the tin. Chill while you make the filling.
2. Soften the gelatine leaves in cold water for 2-3 minutes. Drain and place in a bowl with 1 tbsp water. Heat in the microwave for 10-15 seconds (microwave wattages vary; this time is a guide) or until dissolved. Mix and set aside.
2. Beat the mascarpone, soft cheese, vanilla and sugar with an electric mixer until smooth. Add the lemon juice and dissolved gelatine and mix again.
3. Softly whip the cream and fold into the cheese mixture. Scrape into the tin, smooth the top then cover and refrigerate overnight.
4. To make the toffee plums, melt the butter in a pan then add the brown sugar. Cook for 3-4 minutes over a low heat until syrupy. Remove from the heat and add the vanilla and cream. Return to the heat, stir for 2 minutes then take off the heat and add the plums. Cool to nearly room temperature.
5. Remove the cheesecake from the tin, place on a platter and spoon the plums and sauce over.
Per serving: calories 575 (29%), sugar 23.8g (26%), fat 47.6g (68%), saturates 29.3g (146%), salt 0.2g (3.3%) of your guideline daily amount
Trying to Make Disaronno Amaretto | Shakespeare Distillery
Disaronno is probably the most famous amaretto on the market, but how is it made and what are the ingredients?
My boss at the Shakespeare Distillery tasked me with coming up with a Disaronno style amaretto recipe for the distillery, so I got busy researching, experimenting, and learning how amaretto is made. I've documented my attempts to make this sweet almond tasting liqueur in this video.
Although I am sure the good people at Disaronno will probably laugh when they see my sad attempts to replicate their iconic drink.
#disaronno #amaretto #liqueur
I'm Miss Brewbird, a Canadian girl training to be a distiller in England. I'm also tinkled pink that you've found your way here. If you are interested in learning more about the drinks industry this is the channel for you. Hit that subscribe button for more videos about distilling, spirits, and distillery life. Cheers!
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Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
This isn't really an Italian recipe... it has Italian elements, but I'm sure it will cause purists to have conniptions. But alas I don't really care what they think because this Amaretto Ricotta Cheesecake is amazing.
Ingredients:
250 mL (1 cup) raisins
30 - 45 mL (2-3 Tbsp) Amaretto / Disaronno
250g almond biscotti, or amaretti cookies
75 mL (1/3 cup) butter, melted
500g (1Lb) ricotta
4 eggs
175 mL (⅔ cup) sugar
60 mL (¼ cup) flour
2 mL (½ tsp) baking powder
Pinch salt
Sugar for toasting
Method:
Preheat oven to 180ºC (350ºF).
Soak the raisins in the Amaretto.
Crush the cookies, and mix in the melted butter.
Press the cookie mixture into the base of a 9” springform pan, and bake for 10-15 minutes.
Separate the eggs, whites in one bowl to whip, and the yolks in another bowl.
Whip the eggs, adding some of the recipe sugar - whip until smooth and glossy.
In the bowl with the yolks mix in the ricotta, sugar, flour, baking powder, and salt.
Fold in the egg whites and the soaked raisins.
Pour the batter over the cookie base and bake for about an hour.
When baked, sprinkle some sugar over top and toast with a kitchen torch or under a broiler.
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Amaretto Cheesecake – Lynn’s Recipes
Lynn demonstrates how to make a delicious Amaretto Cheesecake. This would be a perfect dessert for a special meal or holiday. This was adapted from a recipe found on Pinterest.
For the Crust:
2 cups of Amaretti Cookie Crumbs (about 8 ounces of cookies)
2 Tablespoons Sugar
¼ cup melted butter
Filling:
2 (8 ounce) packages of cream cheese, softened
2 (8 ounce) containers of Mascarpone cheese, softened
1 cup granulated sugar
1 teaspoon vanilla paste or vanilla extract
¼ cup Amaretto Liqueur
4 eggs
3 Tablespoons all purpose flour
½ teaspoon salt
Topping:
1 cup heavy whipping cream
2 Tablespoons powdered sugar
¼ teaspoon almond extract
Crushed Amaretti cookies, for garnish
Preheat oven to 325°. Spray a 9” spring form pan with nonstick cooking spray and set aside.
In the bowl of a food processor add the Amaretti cookies and process until crumbled finely. Add the butter and sugar and mix until the mixture resembles wet sand.
Press the cookie mixture in the bottom and about 1” up the sides of the prepared spring form pan. Set aside
In the bowl of a standing mixer fitted with the paddle attachment, cream together the cream cheese and mascarpone for about 1 minute.
Add the sugar and continue to mix for 1 minute longer.
Add the eggs and vanilla and continue to mix on medium speed for 1 minute, making sure to scrape the sides of the bowl down between adding each ingredient.
Add the flour, salt and Amaretto and mix for another minute.
Pour the mixture into the prepared pan and tap it on the counter a couple of times to remove any air bubbles.
Place the pan on a baking sheet and bake it for 1 hour and 10 minutes, or until the sides of the cheesecake are set, but the center is still a bit wobbly.
Allow it to cool at room temperature for a few hours and then place in the refrigerator to cool completely overnight.
When ready to serve, whip the cream in a large bowl with the almond extract to form soft peaks. Add the powdered sugar and continue to whisk until it form stiff peaks.
Top the cheesecake with the whipped cream and garnish with crushed Amaretti cookies.
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Cheesecake café et amaretti
No Bake Almond Amaretto Cheesecake #shorts
Chef Eddy makes this No Bake Almond Amaretto Cheesecake the way it should be made – using real Amaretto liqueur. Quick, easy, and with incredible flavor, this tasty cheesecake will be the hit of any party. #dixiecrystals #nobakecheesecakerecipe #amaretto
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