Lemon and Amaretti Cheesecake

This is the second of my party food posts from the weekend! First I posted a yummy Tenderstem Broccoli and Sundreid Tomato Quiche which formed part of our buffet dinner. Today I’m sharing one of the puddings, my lemon and amaretti cheesecake!

Lemon cheesecakes are perhaps my favourite cheesecakes because the acidity beautifully cuts through the rich creaminess of the cheese, but a simple lemon cheesecake is not enough, I had to jazz it up a little more.

Amaretti biscuits seemed to me the perfect addition to a lemon cheesecake. Amaretti is Italian for ‘little bitter things’ as they are small round biscuits made from almonds, egg and sugar, with a texture not dissimilar to macaroons and have a bitter taste. It was this bitterness that I believed would give a well rounded flavour to the cheesecake.

Once crushed and combined with the butter they turn the base of a cheesecake from something that’s just there for a bit of texture into the star of the dish! Many of my guests hadn’t tried amaretti biscuits before so couldn’t quite put their finger on what the added ingredient was, but they all absolutely loved it and said the cheesecake stood out from the rest of the desserts. (A few of my guests who knew the liquer Amaretto quite well had suspicions I’d spiked the dessert!)

By using amaretti biscuits you can turn a nice cheesecake into an exciting, luxurious cheesecake that your guests won’t be able to stop talking about! Enjoy!

Lemon and Amaretti Cheesecake

Lemon and Amaretti Cheesecake

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 12 slices


  • 75g melted butter
  • 200g crushed amaretti biscuits
  • 500g mascarpone
  • 250ml double cream
  • 100g caster sugar
  • 1 lemon
  • 1//2 a jar of lemon curd


  1. First of all grease the bottom of a large spring form tin.
  2. Mix the melted butter and crushed biscuits in a large bowl then press firmly into the base of the tin. It should form a layer about 1inch thick.
  3. Place this into the fridge to set for 5mins while preparing the cheesecake mix.
  4. In another bowl mix the mascarpone, cream, sugar and the juice of the lemon.
  5. Once fully combined spread a thin layer over the biscuit base; next spread a thick layer of lemon curd over the cheesecake layer, leaving a centimetre around the edge free.
  6. Finally, add the rest of the cheesecake mix to the tin, covering the lemon curd – this way there will be a lovely lemony surprise at the bottom!
  7. To decorate, pipe rings of the lemon curd on to the flat top of the cheesecake then, using a skewer, score the top of the cheesecake starting from the centre working outwards to form an almost spider web like patter.
  8. Place back in the fridge for at least 5 minutes, until you are ready to serve.
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