This berries and amaretti cheesecake has to be my all-time favourite dessert.
I love its sweetness level and degree. I say this because I am one of those weird ones that don't like desserts that are too sweet. I find that a dessert that's too sweet offensive?! Well, that's the way I feel. But that's me. I know, I'm strange!! This is just perfectly balanced and absolutely superb!!
Of course, you may increase or decrease the sugar quantities or the white chocolate amount slightly and make it a dessert to your own taste.
We love this just the way this is! Perrrfekt!
This amaretti cheesecake can be kept in the fridge for up to 4-5 days. I actually recommend you do this in advance, like few good 12 hours to a day before as it tastes amazing. It can also be put in the freezer to speed up the chilling time.
What I like about this cake is that you only need a few ingredients and it's done with pretty little work and the outcome is to die for.
Other dessert recipes you may like :
- Crème brûlée -the best and the simplest dessert
- 17 Ultimate Chocolate Desserts for All Tastes
- Mascarpone tiramisu dessert
- Marble Cake with Cacao and Turmeric
Berries and amaretti cheesecake
Equipment
- spatula
- bowl
- electric mixer
- pan
Ingredients
- 600 g cheese soft type, such as Philadelphia
- 250 g white chocolate
- 150 ml double creme
- 100 ml creme fraiche (full or half fat)
- 20 g cane sugar
- 150 g raspberries
- 2 tablespoon raspberry jam
- 100 g amaretti biscuits (5-6) crushed
- 200 g berries (raspberries, blueberries, strawberries)
Instructions
- Line with cling film the bottom of a baking tray or a loaf tin depending on whether you fancy this cake as a rectangular, square or round, I will leave this up to you to decide.
- Melt the white chocolate in a glass bowl placed over a pan with simmering water. Make sure the bowl does not touch the simmering water. stir occasionally until all chocolate has melted. When ready, put aside to cool slightly.
- In a larger bowl, with the help of an electric or a freestanding whisker, whisk the double cream, the creme fraiche, the soft cheese and the sugar. Whisk until nice and stiff.
- Pour in the melted chocolate mix well and then spoon in some of the raspberries (50 g) with the jam. Stir few times to swirl those around slightly.
- Spoon half of the cheese mix into the lined tin then scatter some fresh fruits (chop the strawberries if you chose to put some in) and 5-6 crushed amaretti biscuits and carry on with layering the remainder of the cheese mixture.
- Level the top and press in the amaretti biscuits with the convex side into the mixture so the base of the biscuit will be the base of the cake eventually.
- Place the tin in the freezer for a good 3-4 hours.
- Take the cake out of the freezer and carefully turn the tin on to a serving plate. Lift the tin and remove the cling film gently.
- Top with the remainder of the fruits (you could crush some of them, and leave the other nice and whole).
Angela says
I have made this cake a number of times for special occasions and everyone says how lovely it is and asks for the recipe. The amaretti biscuits give it a wonderful flavour and crunch. Thank you for this recipe.
Ramona says
Thank you dear Angela. I’m soo happy you gave my recipe a go and you keep on making it. It is a lovely lovely recipe indeed that never fails to impress. You just reminded me of this wonderful cheese cake so I’m going to make it this Christmas 🙏🏼❤️
Merry Christmas and a healthy and happy 2024!
Christine says
Two questions, please:
Is the Berries & Amaretti Cheesecake to be served frozen or just fridge cold?
What size container is needed for these quantities of ingredients?
Regards,
Christine Prowse
Ramona says
Hi Christine,
Thanks for stopping by. You can freeze it for a couple of hours or more or simply serve it refrigerated. It is entirely up to you. I have served it both but my preferred version is the 2- 2.5h hours in the freezer.
The size of the tin I use is 20-23 cm or 8-9 inches.
Christine Prowse says
Thank you very much.
I'm looking forward to trying this recipe.
Christine
Ramona says
Thank you dear Christine, please do let me know how you liked it, it would be great to get your feedback 😉
Natalie says
This is such a beautiful cheesecake. Double cream and creme fraiche makes it so much more delicious. I will definitely save this recipe and give it a try.
Ramona says
So true, thank you so much dear Natalie 😉
Ashley Marie Lecker says
Oh those big beautiful berries are calling to me! This is just a delicious dessert, and so perfect for summer. I can't wait to make this again!
Ramona says
Thank you so much dear Ashley Marie, I am so so happy you liked it too.
Gloria says
Fresh berry season is THE BEST. Blueberries are my favourite. This would be a great dessert for my next bbq party. Summer is here yahoo!!
Ramona says
I cannot agree with you more dear Gloria, I hope you will make it super soon - it really is a delicious cheesecake 😉
Carrieann says
This is an exceptionally good cheesecake recipe. Even my partner loved is who is not a cheesecake lover. Really easy to make and the outcome is simply amazing.
Ramona says
Hi Carrieann,
I’m so happy you guys liked this recipe. It’s a truly nice cake indeed and the amaretti biscuits make such a difference and make this cake pretty unique indeed, so good to even convert someone that’s not a cheesecake lover. I love it! Thank you so much for sharing your thoughts and for your lovely feedback 🤗