Amaretto Baked Cheesecake

Ingredients

Method

1.  Cut the sponge base horizontally into thirds and use two of the rounds to cover the base of a paper-lined 23cm loose-bottom cake tin. Sprinkle with half the almond liqueur.

2.  In a food processor, beat together the cream cheese or quark, sugar, eggs, vanilla essence and remaining almond liqueur. Pulse in the sour cream or creme fraiche and mixed peel, if using. Pour into the cake tin.

3.  Bake at 160 degrees Celsius for 45-50 minutes or until the cheese centre is just set. Turn off the oven and leave to cool in the oven for a further 1-1/2 hours. Refrigerate overnight or for at least 4 hours.

4.  Run a warm knife around the cake tin to loosen the cheesecake before removing from the cake tin. Transfer to a serving platter. Sprinkle the top with the crushed biscuits and then sprinkle with icing sugar.

5.  Serve in wedges with poached fruits, like tamarillo and rhubarb.

6.  For a lighter cheesecake, use half cream cheese and half ricotta or quark.

Ingredient List

1.  There are so many fabulous cultured foods on the market, that you can new twists or variations to many of your favourite recipes. These are some of products we have used this time.

2.  Amaretto is almond liqueur. If you do not have it, use orange juice, flavoured with a little almond essence. Pecorino is ewe's milk cheese, and I used delicious smoked Pecorino cheese from River Terrace in Marlborough. It took out a gold medal at the NZ 2003 Cheese Awards. Look for it at selected delicatessens or contact agent Ajeale Foods on 09 3022540. Or try Whitestone Cheeses Island Stream Fresh Pecorino or their Monte Cristo Sheep's Milk cheese.Zefatit is an Israeli style creamy soft feta being made just out of Auckland and distributed by Ajeale Foods.