Amaretti & Sultana Cheesecake Recipe – Italian Special
The Amaretti & Sultana Cheesecake is an elegant Italian dessert that marries crunchy amaretti biscuits with sweet, plump sultanas for a flavor combination that’s both nostalgic and indulgent. We begin with a buttery biscuit base that supports a rich cream cheese filling infused with vanilla and almond extract, delicately studded with sultanas. Soaking the sultanas briefly ensures they stay moist and tender in every bite. Whether it’s for a dinner party or a special occasion, this cheesecake delivers creamy texture and almond-kissed sweetness in every slice.
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
For the Base:
- 1 ½ cups amaretti biscuits, crushed
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup sultanas (golden raisins), soaked in warm water for 10 minutes and drained
For Garnish (Optional):
- Powdered sugar
- Crushed amaretti biscuits
- Sliced almonds
Prepare the Base:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix crushed amaretti biscuits with melted butter and press into the bottom of the pan.
Bake for 8–10 minutes, then let cool.
Make the Cheesecake Filling:
In a bowl, beat cream cheese and sugar until smooth.
Add eggs, one at a time, mixing well after each addition.
Stir in sour cream, vanilla extract, and almond extract.
Gently fold in the soaked and drained sultanas.
Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top.
Bake for 45–50 minutes, until the center is just set but slightly wobbly.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Refrigerate for at least 3 hours before serving.
Serve:
Dust with powdered sugar, sprinkle crushed amaretti biscuits, or add sliced almonds.
Slice and enjoy this decadent cheesecake!
Recipe Notes:
Serving Suggestions: For extra elegance, dust with powdered sugar, sprinkle crushed amaretti biscuits, or top with sliced almonds. Serve chilled with a cup of espresso or dessert wine.
Variation Ideas: Add orange zest or a splash of amaretto liqueur for an aromatic twist. You can also fold in chopped pistachios for crunch or swirl in a fruit compote.
Ingredient Swaps: If almond extract isn’t available, use pure vanilla only. You may substitute sour cream with Greek yogurt for tang. Butter can be replaced with margarine in a pinch.
Texture Tips: Bake until the center is just set but still slightly wobbly; letting it cool in the oven with door ajar helps prevent cracking. Chill thoroughly (at least 3 hours) for best slicing.
Storage Instructions: Keep refrigerated in an airtight container for up to 4 days. Best eaten cold, but you may let it sit out 10–15 minutes before serving for softer texture.
