3 tbsp Disaronno liqueur, plus extra to serve (optional)
50g butter, plus extra for greasing
6 digestive biscuits, crushed to crumbs
8 amaretti biscuits, crushed to crumbs
2 x 300g packs full-fat cream cheese (we used Philadelphia)
170g pot soured cream
3 tbsp self-raising flour
1 tsp vanilla extract
175g golden caster sugar
icing sugar, to serve
roughly broken amaretti biscuits, to serve
Prep:20 minsCook:35 minsPlus soaking
Tip the sultanas into a bowl, add the
Disaronno and set aside to soak for 1 hr.
Heat oven to 180C/160C fan/gas 4 and
lightly grease a 23cm loose-bottomed
round cake tin. Melt the butter in a pan
over a gentle heat and stir in the biscuit
crumbs. Mix well, tip into the base of
the tin and push down to compress it.
Bake for 5 mins, then remove from the
oven and allow to cool.
Meanwhile, beat the cheese with
the eggs, soured cream, flour, vanilla
and caster sugar – preferably with an
electric whisk so it is nice and smooth.
Stir in the sultanas (and any Disaronno
left in the bowl), then pour onto the
base. Bake for 30 mins until set but
still with a slight wobble in the centre.
Cool in the tin. Can be made 2 days
ahead and chilled.
To serve, carefully turn out, dust with
icing sugar and top with some broken
amaretti biscuits. Serve with chilled
glasses of Disaronno, if you like.