Brown Sugar Amaretto Cheesecake with Sugared Nuts
Brown Sugar Amaretto Cheesecake with Sugared Nuts
Ingredients
For the amaretti base:
- 30 g / 1 oz. hazelnuts
- 150 g / 5 oz. amaretti biscuits
- 90 g / 3 oz. unsalted butter, melted
For the cheesecake:
- 450 g / 1 lb. cream cheese
- 1 tbsp. amaretto liqueur
- 50 g 1 ½ oz. caster sugar
- 60 g / 2 oz. dark brown sugar
- 1 egg
- 1 egg yolk
- 170 g / 6 oz. double cream
For the sugared nuts:
- 300 g / 10 ½ oz. mixed nuts (walnuts, pecans, almonds, hazelnuts, cashews)
- 2 tbsp. ground cinnamon
- 200 g / 7 oz. caster sugar
- 40 g / 1 ½ oz. water
- Flaky sea salt, to taste
Instructions
- Pre-heat the oven to 100 C / 215 F. Line 3 x 10 cm / 4 inch (or a large 22 cm / 9 ½ inch) spring-form pans with baking parchment. Then wrap them in 2 layers of foil and set aside.
- Spread the hazelnuts in a single layer on a lined baking tray and bake until toasted, golden and aromatic, giving them a good shake every now and then. Process the amaretti biscuits and hazelnuts in a food processor to form a fine crumb. Transfer the mixture into a bowl and add the melted butter. Mix to form a thick paste then divide the mixture between the pans and spread out over the base to form an even layer, pressing and smoothing the top with the back of a spoon. Chill while you get on with the cheesecake mix.
- In the bowl of a stand mixer fitted with the beater attachment, or with electric beaters, beat the cream cheese with the liqueur until it is smooth. Add the sugars and eggs and mix well. Gently pour in the double cream and beat until smooth, glossy and uniform. Divide the mixture on top the biscuit bases.
- Sit the pans in a deep dish baking tray. Pour hot water into the baking tray, filling to reach half way up the sides of the pans. Bake for 1 hour or until firm to the touch and the edges start to turn golden brown. Turn off the oven, open the door and let the cheesecakes sit for another 1 hour. Transfer to a wire rack and let the cheesecakes cool to room temperature in their pans before chilling for at least 4 hours, or preferably, overnight.
- On the day you’re planning to serve the cheesecakes, make the sugared nuts. Start by pre-heating the oven to 170 C / 340 F. Line a baking tray with baking paper and place the nuts on top. Sprinkle the nuts with cinnamon then bake until golden then leave to cool whilst you make the sugar syrup.
- Place the sugar, water and salt in a large pan and cook over medium heat until it just starts to caramelize in the center of the pan. Remove from the heat and stir in the nuts with a wooden spoon. Keep stirring until the syrup forms a sugary crust around the nuts. Sprinkle with flaky salt then transfer to a bowl and allow to cool completely.
- Spoon the sugared nuts over the cold cheesecakes and leave to set at room temperature. Do not refrigerate the cheesecakes at this point as it will make the nuts sticky.