There is plenty of Amaretto so it has a very nice rounded almond flavour throughout.


3 tbls of Caster Sugar

3 tbls of Butter

85g Plain Digestive Biscuit (crushed)

200g Caster Sugar

450g Cream Cheese

450ml Sour Cream

3 tbls of Cornflower

2 tea spoons of vanilla extract

6 tbls Amaretto Spirit

Pinch of Salt

4 Free Range Eggs



Preheat the oven to 180 C / Gas 4

Mix digestives and 3 tbls of caster sugar.

Add melted butter and mix again.

Press into a stringform tin (ideally about 23cm tin) to form the base.

Bake for 10 mins and set to one side


Add cornflower, sugar and cream cheese into a bowl and mix until it has a smooth texture

Then add sour cream, vanilla, amaretto and salt and mix

While slowly mixing add all four eggs, one at a time.

Pour onto base.


60 mins in oven

Once the 60 mins are up, remove and run a knife around the edge.

Allow to cool on a cooling rack while keeping it in the tin.

Put in fridge, remove from tin when completely chilled.


Add fresh almonds to strengthen the almond flavour

Avoid overbaking, using a water bath will assist in an even temperature throughout the cake

Make sure all ingredients are at room temperature before mixing

Remember: to enjoy thoroughly!!