what? bread?

a blog about making bread at home

amaretto cheesecake

A dinner-time treat to follow down some home-made pizza, the base being Dan’s recipe from Short and Sweet. I like mine thin so make a half quantity for three pizzas and roll them out quite thinly. I also try to use the 00 flour that the recipe calls for. No pictures I’m afraid!

So, cheesecake. From the Hairy Bikers Bakeation in Italy – first make your amaretti biscuits – egg white, sugar, almond extract and ground almonds, then make the cheesecake topping – ricotta cheese, caster sugar, eggs, double cream, lemon zest and amaretto liqueur.

I’d had my eye on this one for a while, partly because it is gluten-free and our niece is that way inclined so if we entertain her we try to include treats she can eat. Normally with cheesecake for her I’d use the GF digestive biscuits from Sainsbury, but this is a way of making a cheesecake without involving any flour. So, equipped with a bottle of amaretto bought this week on offer from that supermarket already named I was ready.

Given that there’s only two adults and our son is mightily suspicious of everything I bake and thinks a wiff of alcohol will make him drunk (one day I’ll remind him about ‘quaffing’ Bucks Fizz at a Christening when he wasn’t out of nappies but not today), I opted to make only a three quarters sized cake on the basis that it ought to do 5 to 7 portions and keep the two of us going over the weekend.

Results – acceptable, a bit on the egg-custard side of cheesecake to be utterly perfect, but as I used the yolk from the egg used for the amaretti biscuits and three whole eggs, that might be why. However, the worst part was that while it was cooling in the oven it leaked out about 50ml of sweet juicy stuff which seemed to contain most of the amaretto. I saved most of this ‘juice’ and used it with some sliced strawberries which I left to marinate in caster sugar while the cake cooled. I don’t expect there to be much of this left by Monday. I have biked about 12 miles today, 7.5 with the offspring on his new road bike, so felt I’d just about earned it. And now I’m equipped with the amaretto, there’s some other recipes in that book that will require my attention.

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