If you are looking for a Gluten Free dessert that is indulgent enough to serve at a dinner party, look no further than this super rich Vanilla and Amaretti Cheesecake recipe.
I love cheesecake and it’s super easy to achieve a Gluten Free version if you can find the right biscuits! You could use shop bought Gluten Free Digestives or Shortbread (if you can find nice ones) but I decided to use Amaretti Biscuits for an interesting twist on the traditional cheesecake.
Amaretti Biscuits are traditionally gluten free as they are made using ground almonds, but unfortunately, a lot of supermarket versions are produced using wheat flour and are not suitable. You should be able to find traditional Amaretti Biscuits at an Italian Deli OR you can make your own like I did – for my Gluten Free Amaretti Biscuit recipe click here.
Gluten Free Vanilla and Amaretti Cheesecake
For the Biscuit Base:
1 tbsp Disaronno Liqueur (optional)
180g Gluten Free Amaretti Biscuits, plus a few extra for the top.
100g Unsalted Butter, melted.
1 tbsp Demerara Sugar
For the Filling:
300ml Double Cream
300g Full Fat philadelphia Cheese
300g Mascarpone Cheese
100g Icing Sugar
1 tsp Vanilla Essence
50g Plain or Milk Chocolate
A handful of toasted Flaked Almonds
2 Gluten Free Amaretti Biscuits, crushed.
1) Grease a springform cake tin with melted butter and line the bottom with a circle of baking parchment.
2) Place the amaretti biscuits in a food processor and blend until you are left with biscuit crumbs.
Tip. If you make your own Amaretti biscuits like I did, it is a good idea to make them the day before and leave them to dry out slightly or they will be too chewy.
3) Transfer the biscuits into a small bowl and leave them to soak in the amaretto liqueur for a few minutes (optional), then stir in the melted butter and sugar until the biscuits are coated.
4) Press the biscuits into the base of the cake tin using the back of a spoon. Once the base is covered, pop it into the fridge to chill while you make the filling.
5) In a large bowl whip the cream to soft peaks using an electric hand mixer.
6) In a separate bowl, beat the cream cheese, vanilla and sugar until just combined then fold in the cream with a spatula – do not overbeat the mixture or it will become too runny.
9) Gently remove your cheesecake from the tin and place on a serving plate – it’s a good idea to run a palette knife around the edge of your cheesecake to help loosen it from the sides of the tin.
10) To decorate: Melt the chocolate in a heatproof bowl over a pan simmering water, remove from the heat and leave the chocolate to cool before transferring it to a piping bag.
11) Pipe chocolate across the cheesecake in a zigzag pattern and then sprinkle on the toasted almonds and crushed Amaretti biscuits.
Your cheesecake should feed approximately 8 – 10 people – perfect for a large dinner party. Leftovers should be stored in the fridge and should keep for 2 to 3 days.