No Bake White Chocolate and Amaretto Cheesecake

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

No Bake White Chocolate and Amaretto Cheesecake – A delicious no bake cheesecake, with a digestive and amaretti biscuit base and a smooth, creamy white chocolate and amaretto filling, decorated with raspberries and almonds!

This time last year we were on our honeymoon in Venice. We could only squeeze in a four day trip before we needed to be back at work so we  decided on a short European city break. I was a bit worried before we went that it would be too short, or it just wouldn’t feel special. My worries couldn’t have been more unfounded though. We had the best time in what is now one of my favourite cities.

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

It was a wonderfully relaxed few days. We decided against trying to pack in any of the museums, or main tourists sites and instead spent our days wandering the canals and bridges. Every day we ate gelatto after delicious gelatto, and sipped on beers, aperol, and glasses of crisp, chilled rose in every square we came across.

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

We spent a day exploring the lagoon on the Vaparetto, and I fell completely in love with the colourful houses of Burano. One morning we got up early to see St Marks Square in the misty, ethereal dawn light before the crowds of tourists descended. We walked across the near empty Rialto bridge to the Rialto market to shop for the freshest of fresh ingredients for breakfast.

Back at our apartment we prepared eggs and tomatoes with plenty of fresh mozzarella and basil. We ate it sat on our tiny balcony high amongst the Venetian rooftops, listening to the sounds of the music school next door as the students began their morning practise.

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.comNo Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

This amaretto cheesecake reminds me of our last night in Venice. We booked a table at a canal side restaurant, and spent the evening there as it grew dark, watching the gondola’s meander their way along the waterways. It was one of the few times on that trip I didn’t take my camera with me. I can’t remember exactly what we ate, other than the fact the food was delicious. I do remember though, that we didn’t want to leave when we’d finished eating, and so we ordered ourselves digestivo to sit and sip on into the night. Mine was an amaretto, and the taste of the deliciously sweet marzipany drink takes me right back to that night.

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

The recipe for this white chocolate and amaretto cheesecake uses a very simple no bake technique I’ve used for many of my other cheesecakes. Its made with full fat cream cheese and double cream all whipped up together and set with the aid of plenty of melted white chocolate. The resulting cheesecake is light, smooth and creamy. For the base I’ve used a mixture of digestives and amaretti biscuits, to continue the almondy flavour. I’ve dripped on some melted dark chocolate to add a hint of bitterness to balance the sweetness of the white chocolate. Its then finished it off with a pile of fresh raspberries, whipped cream, and lightly toasted flaked almonds.

No Bake White Chocolate and Amaretto Cheesecake // www.scarletscorchdroppers.com

What are your favourite cheesecakes?

Have you got any flavour requests you’d like me to try?

 Jennie xx

notes//

  • I used a 7 inch sized tin to make my cheesecake tall. If you prefer, use an 8 or even a 9 inch tin for a larger, thinner cheesecake. This can also make your cheesecake go further if you’re feeding a crowd! You want to use a loose bottomed or spring form tin to make sure you can get your cheesecake out in one piece.
  • As with all my no bake cheesecakes, its important to use full fat cream cheese. Reduced fat options won’t set properly.
  • You can use any white chocolate you like. I find supermarket own brand basic bars, such as this one, are perfect.
  • Cheesecake fans might like to try my white chocolate mojito cheesecake, eton mess cheesecake, or white chocolate lindor truffle cheesecake!

 

No Bake White Chocolate and Amaretto Cheesecake
 
No Bake White Chocolate and Amaretto Cheesecake - A delicious no bake cheesecake, with a digestive and amaretti biscuit base and a smooth, creamy white chocolate and amaretto filling, decorated with raspberries and almonds!
Author:
Recipe type: Cheesecake
Cuisine: Dessert
Serves: 8-10
Ingredients
  • ------ for the base
  • 200g digestive biscuits
  • 150g amaretti biscuits
  • 140g butter, melted
  • ----- for the filling
  • 600g full fat soft cheese, softened to room temperature
  • 65g icing sugar
  • 8 tablespoons / 118ml amaretto
  • 400ml double cream
  • 300g white chocolate, melted
  • ---- to decorate
  • 75g dark chocolate, melted
  • 150ml double cream
  • 200g raspberries
  • 20g flaked almonds
Method
  1. Start by making your base. Lightly grease a 7 inch spring form tin, and line the bottom.
  2. Crush your digestive biscuits and amaretti biscuits together. I like to do this by pulsing in the food processor until you have fine crumbs. You you can also put the biscuits in a zip-loc bag and bash them with something heavy, like a rolling pin. Pour in your melted butter and mix to combine.
  3. Pour your biscuit crumb mixture into the prepared tin. Press down into an even layer with the back of a spoon. Put into the fridge to chill.
  4. Next, make your cheesecake filing. Put your cream cheese, icing sugar and amaretto into a large bowl and beat until you have a smooth, thick mixture. Pour in the double cream and continue to beat until the cream has incorporated and the mixture is thick. You're looking for it to be about holding its own shape. Gently melt your white chocolate, either in very short bursts in the microwave, stirring in between each burst. Alternatively, you can melt it in a heat proof bowl over a pan of gently simmering water. Allow you melted chocolate to cool for about 5 minutes, then stir into your cheesecake mixture.
  5. Once everything is combined, pour on top of your prepared base. Put in the fridge to set overnight.
  6. Once the cheesecake is set, take it out of the tin to decorate. Gently ease open the tin and slide off the outer ring. It can help to sit the base on a tin so you can take the outer ring off by dropping it down. Use a palette knife to smooth off any rough edges.
  7. Melt your dark chocolate, and use a piping bag to drip your chocolate around the edge of your cake.
  8. Whisk your double cream with electric beaters until it holds its own shape. Transfer to a piping bag and pipe around the edge of your cake. Add raspberries to the centre. Finally, lightly toast your flaked almonds by putting them in a dry heavy based saucepan over a low heat until they are just starting to turn a lovely golden colour. Allow them to cool, then sprinkle over your cheesecake.
  9. Store in the fridge until you're ready to serve.

 

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Comments:

  1. Peggy Munday says:

    Jennie treated us to this amazing dessert when we visited last week – it was just delicious and tasted as good as it looked, every detail was perfect. If you want to win friends and influence people this is the cheesecake to do it. Thank you Jennie, we’ll be back for dinner soon.

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