COFFEE AND AMARETTI D’ITALIA CHEESECAKE
FOR THE AMARETTO CRISPY BASE
200 g (7 oz) of Matilde Vicenzi Amaretto D’Italia
100 g (3.5oz) of melted butter
FOR THE CREAM
200 g (7 oz) of whipped cream
100 g (3.5 oz) of coffee beans, coarsely chopped
500 g of cream cheese
120 g (4 oz) of powdered sugar
10 g (0.35 oz) of pure gelatin powder
Coarsely chop the coffee beans in a mixer so to accentuate their aroma. Leave the coffee in the cream for about 3 hours. Chop the Amaretti until they turn into powder. Melt the butter. When cool, mix them together and pour them into a star-shaped mould so to create the bottom of the cheesecake. Put in the refrigerator for at least 3 hours.
Meanwhile, filter the cream from the coffee, take a third and warm it to 80°. Melt the pure gelatin powder after rehydrating it in cold water. Whip the remaining cream, add the cream cheese together with the powdered sugar, the cream and the pure gelatin powder. Combine everything and mix. Fill the star-shaped mould with the cream. Place in refrigerator to compact for about 2 hours. Before serving, decorate with winter cherries and red currants.