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.
- 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).