½ cooked sponge
4 tblsp Amaretto (almond) liqueur
500 grams cream cheese or quark
2 cups sour cream or crème fraiche
1 cup caster sugar
1 tsp vanilla essence
¼ cup finely chopped mixed peel, optional
amaretto biscuits, crushed
1. Cut the sponge base horizontally into thirds and use two of the rounds to cover the base of a paper-lined 23cm loose-bottom cake tin. Sprinkle with half the almond liqueur.
2. In a food processor, beat together the cream cheese or quark, sugar, eggs, vanilla essence and remaining almond liqueur. Pulse in the sour cream or creme fraiche and mixed peel, if using. Pour into the cake tin.
3. Bake at 160ºC for 45-50 minutes or until the cheese centre is just set. Turn off the oven and leave to cool in the oven for a further 1½ hours. Do not remove sooner - the cheesecake will sink. Refrigerate in its tin overnight or for at least 4 hours.
4. Run a warm knife around the cake tin to loosen the cheesecake before removing from the cake tin. Transfer to a serving platter. Sprinkle the top with the crushed biscuits and then sprinkle with icing sugar.
5. Serve in wedges with poached fruits, like tamarillo and rhubarb.
Creamy cheesecake with a delicious hint of almond, this baked cheesecake is easy to make and works well, so long as you allow it the proper resting time in the oven. Try to rush this and the cheesecake will sink in the centre. Serve with a shot of almond liqueur.