Amaretto Cheesecake


· 85g digestive biscuit crumbs

· 3 tablespoons caster sugar

· 3 tablespoons butter


· 450g cream cheese

· 200g caster sugar

· 3 tablespoons cornflour

· 450ml soured cream

· 1 1/2 teaspoons vanilla extract

· 5 tablespoons amaretto liqueur

· 1/2 teaspoon salt

· 4 eggs

Preparation method
Preheat the oven to 180 C / Gas 4.
Mix together the digestive crumbs and the 3 tablespoons caster sugar. Add the melted butter and mix well. Press into the bottom of a 23cm springform tin. Bake in preheated oven for 10 minutes, set aside.
In a large bowl, combine cream cheese, sugar and cornflour, and mix until smooth. Add soured cream, vanilla, amaretto liqueur and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour mixture over biscuit base.
Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in tin. Refrigerate, remove from tin when completely chilled.