Amaretti and Coffee Cheesecake

Ingredients

• 90 g (½ cup)unsalted butter
• 200 g (7 oz)amaretti biscuits
• ⅛ tspsalt
• 4 platinum-grade gelatine sheets (about 8 g or ⅙ oz) or 16 g (½ oz) standard powdered gelatinegelatine
• 4 tspinstant coffee granules
• 100 g (½ cup)hot water
• 250 g (1 cup)mascarpone, at room temperature
• 120 g (½ cup)ricotta, drained and at room temperature
• 100 g (¾ cup)icing sugar
• 1 tspvanilla bean paste
• 40 g (3 tbsp)Kahlúa coffee liqueur
• 200 g (¾ cup plus 1 tbsp)whipping cream (35–40% fat), cold
• 12amaretti, to decorate

Instructions

1. 1

   Prepare the tin

   Line the base of the tin with baking paper. Put the gelatine sheets in a small bowl, cover with cold water and leave to soak for about 10 minutes.

2. 2

   Melt the butter

   Place the butter in a small microwave-safe bowl and microwave for 30–40 seconds, or until melted. Set it aside to cool.

3. 3

   Make the base

   Blitz the amaretti and salt in a food processor until sandy. Tip into a medium bowl, add the melted butter and mix until the crumbs are fully moistened. Press the mixture firmly into the lined tin with the back of a spoon or the bottom of a cup, then chill to set.

4. 4

   Mix the coffee

   Dissolve the coffee granules in the hot water. Drain the soaked gelatine and whisk it into the hot coffee for a few seconds, until dissolved. Set aside to cool.

5. 5

   Whisk the filling

   In a large bowl, whisk the mascarpone, ricotta, sugar and vanilla by hand or with a handheld electric whisk until smooth. Add the cooled coffee mixture and coffee liqueur, then whisk again until combined.

6. 6

   Fold in cream

   Whisk the cold cream in a separate bowl until it forms soft peaks. Stop when its surface turns from shiny to dull; overwhisking can make it curdle. Gently fold the cream into the mascarpone mixture in three batches using a silicone spatula.

7. 7

   Chill the cheesecake

   Spoon or pour the filling over the biscuit base and level it with the back of a spoon or a small offset spatula. Chill for at least 5 hours or overnight.

8. 8

   Decorate and serve

   When ready to serve, loosen the cheesecake around the sides with a small knife, remove the tin ring and transfer the cake to a serving plate. Decorate with the amaretti.

What is amaretti and coffee cheesecake?

This is a chilled cheesecake built around amaretti, Italian almond biscuits with a crisp, sweet bite, and coffee. The combination draws on familiar Italian dessert flavours, while the mascarpone and ricotta give the filling a soft, creamy character.

Here, the crushed biscuits form a buttery base and whole amaretti finish the top. Dissolved gelatine helps the coffee-scented filling set without baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 6g protein, 22g carbs, 26g fat.

Most of the carbohydrates come from the amaretti and icing sugar, while butter, mascarpone and cream contribute much of the fat. The mascarpone, ricotta and cream also provide some protein. Serve a slice with fresh fruit for a simple way to balance the plate.

The biscuit base

Fine crumbs: Blitz the amaretti until they resemble sand so the base presses together evenly. A few small pieces are fine, but large chunks can make it harder to cut neat slices.

Firm pressing: Pack the crumbs firmly into the lined tin using the back of a spoon or the bottom of a cup. Chilling the base while you make the filling helps it hold together.

Dissolving the gelatine

Soaking: Give the gelatine sheets about 10 minutes in cold water to soften, then drain them well before adding them to the hot coffee.

Smooth mixture: Whisk the gelatine into the coffee while it is hot, then let the mixture cool before adding it to the dairy. If it is too hot, it can affect the filling; if it starts setting before you mix it in, it may leave small lumps.

Getting a light filling

Room-temperature cheese: Mascarpone and ricotta at room temperature are easier to whisk into a smooth mixture. Drain the ricotta as directed so excess liquid does not loosen the filling.

Soft peaks: Whisk the cold cream only until it forms soft peaks and its surface loses its shine. Folding it in gently, in three batches, keeps the mixture airy without leaving streaks.

Chilling and checking the set

Allow time: The cheesecake needs at least 5 hours in the fridge, though leaving it overnight gives it a longer, more reliable chill. Keep it level while it sets.

Ready to serve: The filling should be firm enough to hold its shape when the tin ring is removed. Loosen the sides with a small knife first to help release it cleanly.

Serving ideas

Serve chilled slices on their own to let the coffee and almond flavours come through. A small cup of coffee alongside makes a natural pairing.

For a fresh contrast, serve with berries or sliced pear. Add the amaretti decoration just before serving if you want to keep it crisp.

Recipe notes & tips

• Line the tin base before you start so the chilled cheesecake is easier to transfer.
• Let the melted butter and coffee mixture cool before adding them to the other ingredients.
• Scrape down the bowl as you whisk the mascarpone and ricotta to catch any unmixed pockets.
• Fold the whipped cream in gently with a spatula rather than whisking it into the filling.
• For cleaner slices, dip a knife in warm water and wipe it between cuts.

Variations

• Alcohol-free: Replace the coffee liqueur with the same amount of cooled coffee.
• More coffee: Add extra instant coffee only if it is dissolved fully in the hot water.
• Chocolate finish: Scatter finely grated dark chocolate over the top before serving.
• Extra almond: Add a few chopped amaretti over the decorated cheesecake for more crunch.
• Citrus note: Add a little finely grated orange zest to the filling for a fresh aromatic contrast.

Common mistakes to avoid

• Loose base: Press the crumbs firmly into the tin and chill them before adding the filling.
• Lumpy gelatine: Drain the softened sheets well and whisk them into hot coffee until fully dissolved.
• Warm coffee mixture: Let it cool before adding it to the cheese mixture to avoid disrupting the filling.
• Overwhipped cream: Stop at soft peaks, when the cream’s surface changes from shiny to dull.
• Rushed chilling: Give the cheesecake at least 5 hours in the fridge, or leave it overnight for a firmer set.

How to store

Keep the cheesecake covered in the fridge for up to 3 days. Serve it chilled; freezing is not specified in the recipe.

Frequently asked questions