Amaretti and Sultana Cheesecake

• sultana raisins↗100g g
• amaretto↗3 ст. л. tbsp

  plus extra for serving (optional)

• butter↗50g g

  plus extra for greasing

• Digestive biscuits6

  crushed into crumbs

• amaretti biscuits8

  crushed into crumbs

• full‑fat cream cheese g
• eggs↗3
• sour cream↗170g g
• flour with leavening3 ст. л. tbsp
• vanilla extract↗1 ч. л. tsp
• golden fine sugar↗175g g
• powdered sugar↗

  for serving

• roughly broken amaretti biscuits

  for serving

Step-by-step instructions

1. 1

   Transfer the sultana raisins to a bowl, add the amaretto and let them soak for at least 1 hour. Preheat the oven to 180 °C (160 °C for convection/gas 4) and lightly grease a 23 cm round pan with a removable bottom. In a skillet over medium heat melt the butter, add the biscuit crumbs and stir until smooth. Press the resulting mixture into the pan, compacting it firmly against the bottom. Bake for 5 minutes, then remove and let the base cool.

2. 2

   Meanwhile, beat the cream cheese with the eggs, sour cream, flour, vanilla extract and fine sugar, preferably with an electric mixer, until the mixture is smooth. Add the soaked raisins together with the remaining amaretto, mix again and pour the filling onto the cooled base. Bake for 30 minutes until the filling sets but still wobbles slightly in the centre. After baking, cool the cheesecake in the pan. The cake can be prepared up to 2 days in advance and stored in the refrigerator.

3. 3

   To serve, carefully unmold the cheesecake, dust it with powdered sugar and broken amaretti biscuits. Optionally serve with chilled glasses of amaretto.