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Cranberry and amaretto cheesecake

  • Serves 10
  • Prep 30 mins
  • Total time 40 mins, plus 6 hrs chilling
4.2/5 rating (6 votes)
Cranberry and amaretto cheesecake
Cranberry and amaretto cheesecake

step by step

  • 1Crumble 50g of the amaretti biscuits and set aside. Blitz all the remaining biscuits in a food processor, gradually adding the melted butter to combine. Lightly brush a round, deep 20cm springform tin with the oil. Spoon and press the biscuit mixture into the base of the tin; chill while you make the filling.
  • 2Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the amaretto in a small saucepan until hot (but don't allow it to boil); remove from the heat. Squeeze the excess moisture out of the gelatine and add to the warm amaretto; stir to dissolve. Leave to cool slightly for 5 minutes.
  • 3Meanwhile, mix the mascarpone, soft cheese and 100g of the sugar together. Then slowly whisk in the warm amaretto and gelatine mixture until combined and smooth. Stir in the reserved crushed amaretti biscuits and pour the mixture into the tin. Cover and chill in the fridge for at least 6 hours or overnight.
  • 4Gently heat 100ml water and the remaining sugar in a medium-sized saucepan until the sugar has dissolved. Add the cranberries and cook them over a medium heat for 8-10 minutes until they burst but still hold some shape. Take out a large spoonful of cranberries and set aside. Cook the remaining cranberries for another 10 minutes. Let them cool, then put in the fridge to set slightly.
  • 5To serve, remove the cheesecake from its tin (use a round-bladed knife to loosen it around the edge) and transfer it to a serving plate. Spoon the cranberry topping over the cheesecake and finish with the reserved cranberries.
  • Recipe by Olia Hercules

     

    Recipe photograph by Laura Edwards

Get ahead

Make the cheesecake and topping up to 2 days ahead; keep separate. The cheesecake (without the cranberry topping) can also be frozen.

You will need

For the base

  • 150g amaretti biscuits
  • 100g digestive biscuits
  • 100g butter, melted
  • groundnut or vegetable oil, for greasing

For the cheesecake filling

  • 3 sheets platinum grade leaf gelatine
  • 100ml amaretto liqueur
  • 500g mascarpone
  • 300g full-fat soft cheese
  • 250g caster sugar
  • 300g fresh or frozen cranberries

+ Nutritional Information