For the amarettini cake base

• 70 g butter
• 350 g amarettini

For the cheesecake mixture

• 230 g sugar
• 5 eggs
• 40 g cornflour
• 200 g crème fraîche
• 100 ml Ramazzotti Crema
• 800 g cream cheese
• 100 ml cooking oil
• 1 teaspoon orange zest
• 1 1/2 tsp cinnamon
• 1 pinch of salt

For the ganache

• 120 ml Ramazzotti Crema
• 250 g white couverture

Introduction

Cheesecake is one of the most popular types of cheese, not only in Germany but worldwide. This delicious cake consists mainly of baked cream cheese. However, quark can also be used as an alternative.

Cheesecakes with fruit are popular. Cherries or raspberries are ideal, but today we are presenting a slightly different version with: Ramazzotti Crema!

Try it out and see this cake dream for yourself!

Preparation

For the Amaretti cake base:

1. Melt the butter in a saucepan over a low heat.
2. In the meantime, crush the amarettini in a freezer bag or chop in a blender.
3. Mix with the butter in a bowl.
4. Line the springform pan with baking paper.
5. Press the cookie mixture into the springform pan and chill.
6. Preheat the oven to 170 °C.

For the cheesecake mixture:

1. Beat the eggs and sugar in a food processor with the whisk on the highest setting for about 3-4 minutes until frothy.
2. Sieve the cornflour into the mixture and whisk together with the remaining ingredients until smooth.
3. Pour the cheesecake mixture into the springform pan and bake on the lowest shelf of the oven for about 60-70 minutes.
4. Switch off the oven and leave the cake to cool in the oven for 30 minutes.
5. Leave the oven door ajar (e.g. with the handle of a wooden spoon).
6. Remove from the oven and leave to cool completely.

For the ganache:

1. Chop the chocolate coating and place in a bowl.
2. Bring the Ramazzotti Crema to the boil briefly and add to the couverture immediately.
3. Stir until the chocolate coating has completely dissolved and the mixture is smooth.
4. Leave the ganache to cool to room temperature and spread over the cooled cheesecake.