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Recipes: Amaretto and Pear Cheesecake

written by Amy Lau
When it comes to baking/cooking, I won’t do it unless it requires minimal effort. 
This Amaretto and Pear Cheesecake Recipe is my secret weapon. 
Super easy, no cooking required. Perfect.
What you will need:

  • 150g caramelised biscuits (i.e. Lotus; not the gooey ones)
  • 50g unsalted butter
  • 300g full-fat cream cheese (I used Philadelphia)
  • 125g caster sugar
  • 450ml double cream
  • 2-3 standard shots of Amaretto Liquer (I used Disaronno) 
  • 100g amaretti biscuits, (roughly crushed cave-man style)
  • 1.5 tins of pear quarters (chopped into small cubes ~1cm)
Sex Appeal:
  • 70% cocoa dark chocolate

1. For the base: toss the 50g of unsalted butter and the caramelised biscuits into a food processor and blitz. Then tip the mixture into a 24cm springform cake tin, and press it down gently. Send it to the refrigerator to set. 

2. For the filling: whisk the cream cheese and sugar until it’s well blended, and then add in the double cream and amaretto liquer (have a swig of liquer yourself as well) and whisk away to form soft peaks. Fold in the the crushed ameretti biscuits and chopped tinned pears.
Have a taste of your filling and add more liquer if you’re feeling naughty (this always happens to me).
3. Spooning:] Spoon out the filling and dollop on top of the biscuit base. 
4. Chill: Leave your cheesecake in the refrigerator until it sets, so approximately 1 hour.
5. Decorate: (Optional) Since I didn’t have a grater and I used a sharp knife and shaved