Amaretto di Matilde Italian Cheesecake by Chef Facchini

Level: medium

Preparation: 15 minutes

Cooking: 60 minutes

Servings: 6 people

Author: Matilde Vicenzi, Chef Fabrizio Facchini and I Love Italian Food

• For the Crust:
  • 8oz Amaretto di Matilde cookies
  • 3oz Premium Butter
  • 1.5oz Granulated Sugar
  • 1 Pinch Sea salt

• For the Filling:
  • 1lb Cream Cheese
  • 1lb Mascarpone Cheese
  • 6oz Sugar
  • 4 Eggs
  • ¼ Cup Amaretto
  • 2 Tablespoons Cornstarch
  • 1 Teaspoon Vanilla Extract
  • 1 Pinch of Sea Salt

• For Topping:
  • Amaretti Cookies to Crumble on the Top of the Cake
    

1. You will need a cheesecake pan or springform pan of 8 or 9 inches (20 or 23 cm) diameter. You can also use a square pan. Preheat your oven in static mode at 325 degrees F (165 degrees C).
2. Using a food processor, pulse the Amaretti Cookies Vincenzi to a fine crumb. Gently melt the butter and add to the crumb with the sugar and pulse until combined.
3. Spray your pan with cooking grease spray and pour the combined mix into it. Press into the bottom to create the cookie base of the cake.
4. Using a mixer, pour the cream cheese, mascarpone, vanilla extract and sugar. User the beater attachment (paddle) and start to beat on medium speed the mixture until getting a smooth combined mix. Add the Amaretto and the cornstarch and beat until combined. Add the eggs one by one and beat until fully combined.
5. Put the combined mix in the Springform Pan, and place in the center rack of the oven. Bake for about 50 to 60 min until the side get light brown and set/firm
6. Let cool the cake for 30 min, using a knife run around the edge of the pan facilitate the release of the cake. Cover and put in the fridge 6 to 12 hours.
7. Before serving, decorate with some Amaretti Cookies Crumbs.
8. Buon Appetito!