Coffee and Amaretto di Matilde Cheesecake - Vicenzi Usa

Classic Italian recipesDessert recipesRecipesWinter recipesCoffee and Amaretto di Matilde Cheesecake

Level: medium

Preparation: 8,5 hours

Cooking: Until the cream is thickened

Servings: 4 or more people

Author: Matilde Vicenzi


For the Amaretto crispy base

For the cream

  • 7 oz of whipped cream
  • 3.5 oz of coffee beans, coarsely chopped
  • 17.5 oz of cream cheese
  • 4 oz of powdered sugar
  • 0.35 oz of pure gelatin powder
  1. Coarsely chop the coffee beans in a mixer so as to accentuate their aroma.
  2. Leave the coffee in the cream for about 3 hours.
  3. Chop the Amaretti biscuits until they turn into powder.
  4. Melt the butter. When cool, mix them together and pour them into a star-shaped mold to create the bottom of the cheesecake.
  5. Put in the refrigerator for at least 3 hours.
  6. Meanwhile, filter the cream from the coffee, take a third and warm it to 80°.
  7. Melt the pure gelatin powder after rehydrating it in cold water.
  8. Whip the remaining cream, add the cream cheese together with the powdered sugar, the cream and the pure gelatin powder.
  9. Combine everything and mix.
  10. Fill the star-shaped mold with the cream.
  11. Place in the refrigerator to compact for about 2 hours. Before serving, decorate with winter cherries and red currants.