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Sicilian cheesecake with amaretto… Doesn’t it sound extremely delicious, unique and even mysterious? Meanwhile, this dessert is really worth your attention! It is tasty, contains unusual ingredients and does not take too much time to be cooked! So, why not try cooking it right away?
To cook the base for the cheesecake, put the flour, almond, butter and powdered sugar into the cup of the mixer and mix everything well
Add one egg yolk and continue mixing at low speed to make soft dough
Put the dough on the table surface, add flour and knead the dough well. Form the disk-shaped figure and place it into the fridge for 30 minutes
Heat the oven to 200 degrees. Roll the dough, make the round-shaped base about 20 cm in diameter to fit your loose-base cake tin and cover the bottom of the tin with it. Leave the dough in the fridge for about 15 minutes.
Cover the base with baking paper or foil, put rice or peas onto it and place it in the oven for 10 minutes. Then remove the baking paper or foil with what you have put inside and continue baking for about 10 minutes more
Meanwhile, mix hazelnuts, ricotta, sugar, sour cream, eggs, chocolate, amaretto and candied fruits
Take the base away from the oven, reduce the temperature to 180 degrees. Pour the topping on the base and spread it with the spoon to make the layer smooth
Bake the cheesecake for 45 minutes until the topping becomes soft. Turn off the oven and leave the cheesecake for about an hour inside, but do not forget to pre-open the door of the oven. This will help prevent the cracking of the cake. Take the dessert away from the oven and cover with the food wrap. Put it in the fridge for 2 hours.
Cover the cheesecake with powdered sugar before serving it. The dessert is very delicious, with large chocolate pieces and hazelnuts! Bon appétit!