This berries and amaretti cheesecake has to be my all time favorite dessert.
I love its sweetness level and degree. I say this because I am one of those weird ones that doesn’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 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.
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.
Berries and amaretti cheesecake
- 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 rasberries
- 2 tbsp raspberry jam
- 100 g amaretti biscuits (5-6) crushed
- 200 g berries (raspberries, blue berries, strawberries)
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 a round one, 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).