This cheesecake is deliciously creamy but sharp at the same time, and the shortbread base is super-buttery and indulgent. Easy to put together, it is the perfect ending to a meal.
Process the blackcurrants in a food processor and press through a sieve - you should have ½ cup (4 fl oz) puree). Place the puree and sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Rapidly simmer for 8 minutes or until thick. Set aside to cool.
To make the base, blitz the biscuits in a food processor until crushed. If you don't have a food processor, put them in a plastic bag and crush with a rolling pin. Add the ground almonds and butter and combine. Grease a 20cm/9inch springform tin and line the base with non-stick baking paper. Press the crumb mixture over the base and refrigerate for half an hour.
Preheat the oven to 140c/280f. To make the filling, process the cream cheese and amaretto in a food processor until smooth. Again, you can do this by hand with a large mixing bowl and wooden spoon. Add the sour cream, eggs, sugar and vanilla and combine until smooth. Pour the cream cheese mixture over the base. Drizzle the blackcurrant mixture over and swirl lightly with a butter knife. Bake for 1 hour or until set. Refrigerate and serve cold, sprinkled with chocolate shavings.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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