Almond Cheesecake

This recipe works in combination with: Mediterranean Roast Lamb, Tomato, Artichoke & Prosciutto Salad. This recipe features in these meal plans: Signature Italian.

A rich Italian baked cheesecake made with ground almonds and a crushed amaretti biscuit base.


  • 250g of amaretti biscuits
  • 500g of ricotta cheese, drained
  • 250g of mascarpone cheese
  • 100g of ground almonds
  • 150ml of double cream, to serve
  • 50g of butter
  • 100g of white caster sugar
  • 3 free range medium eggs
  • Serves: 8
  • Course: Dessert
  • Preparation time: 20 mins
  • Cooking time: 45 mins
  • Oven temp: 180c
  • Price per person: £1.14
  • Store cupboard: Typical
  • Calories per serving: 764
  • 5-a-day per serving: 0
  • Print Recipe
Almond Cheesecake photo

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  1. Preheat the oven. Set aside 8 of the amaretti biscuits to serve with the cheesecake. Use a food processor or wooden rolling pin to crush the remaining biscuits. Melt the butter in a small saucepan. Mix the crushed biscuits with the butter and spoon into the cake tin. Press down firmly with the back of a spoon to form a smooth base. Chill in the fridge for 10 minutes while you prepare the cheesecake mix.
  2. Beat the ricotta and mascarpone together in a large bowl. Add the eggs and sugar and continue to beat until smooth, then beat in the ground almonds. You can use a hand held electric whisk if you have one. Pour the cheesecake mix over the chilled base and bake for 45 minutes, or until golden brown all over. The centre may still be a bit wobbly but it will set as it cools. Remove from the oven and set aside to cool to room temperature, then remove from the cake tin and chill for 2 hours.
  3. Serve slices of cheesecake with the double cream and an amaretti biscuit for garnish.

Cook's tips

You will need a 20cm (8 inch) springform cake tin and a food processor for this recipe.

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