COFFEE AND AMARETTI D’ITALIA CHEESECAKE

  1. Recipes
  2. Amaretti
  3. COFFEE AND AMARETTI D’ITALIA CHEESECAKE

COFFEE AND AMARETTI D’ITALIA CHEESECAKE

Level: medium

Recipe Ingredients:

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

 

PREPARATION:

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.
PREP:
COOK: Until the cream is thickened
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

SHARE ON: