Amaretti Cookies to Crumble on the Top of the Cake
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).
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.
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.
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.
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
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.
Before serving, decorate with some Amaretti Cookies Crumbs.