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Creamy cassata cheesecake

Name: Creamy cassata cheesecake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: For 10-12 people
Cuisine: British recipes
Ingredients: 140g soft amaretti biscuits (such as Arden & Amici); 40g digestive biscuits; 60g unsalted butter, melted, plus a little extra for greasing; 250g ricotta; 250g mascarpone; 3 large free-range egg yolks; Seeds from 1 split vanilla pod; 80g caster sugar; 3 tbsp clear honey, plus extra to drizzle; 6 gelatine sheets; 6 tbsp golden rum; 425ml double cream; 75g candied fruit and citrus peel, chopped; 150g red glacé cherries and angelica, roughly chopped; 75g nibbed pistachios, roughly chopped

Published: 31 Dec 11
Updated: 18 Mar 24

This creamy cheesecake is packed with nuggets of candied fruit and nuts – perfect for Christmas. Get ahead and make it in advance.

Medium
January 2012

Test kitchen approved

For 10-12 people
Takes 20 minutes to make, 5 minutes to cook, plus standing and chilling

This creamy cheesecake is packed with nuggets of candied fruit and nuts – perfect for Christmas. Get ahead and make it in advance.

Nutrition: per serving

Calories: 562kcals
Fat: 42.5g (23.1g saturated)
Protein: 7g
Carbohydrates: 30.4g (24.9g sugars)
Fibre: 0.6g
Salt: 0.2g

For 12 servings

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Ingredients

140g soft amaretti biscuits (such as Arden & Amici)
40g digestive biscuits
60g unsalted butter, melted, plus a little extra for greasing
250g ricotta
250g mascarpone
3 large free-range egg yolks
Seeds from 1 split vanilla pod
80g caster sugar
3 tbsp clear honey, plus extra to drizzle
6 gelatine sheets
6 tbsp golden rum
425ml double cream
75g candied fruit and citrus peel, chopped
150g red glacé cherries and angelica, roughly chopped
75g nibbed pistachios, roughly chopped

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 20cm loose-bottomed, springform cake tin. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin), then mix with the melted butter. Spoon into the tin, then press down in an even layer using the back of a metal spoon. Bake for 5 minutes, then remove from the oven to cool completely.
Using a free-standing or hand mixer, beat the ricotta, mascarpone, egg yolks, vanilla seeds, sugar and honey for 2 minutes until smooth and fluffy. Soak the gelatine sheets in a small bowl of cold water for 5 minutes.
Meanwhile, heat the rum in a small pan until almost boiling, then remove from the heat. Squeeze any excess water from the gelatine, add to the warm rum, stirring until dissolved, then strain through a sieve into the cheesecake mixture. Mix well.

In a separate bowl, beat the cream to soft peaks, then fold through the cheesecake mix. Leave to stand in a cool place for 25 minutes. Fold through most of the fruit, peel, cherries, angelica and pistachios, then spoon into the cake tin. Smooth the top, then scatter over the remaining fruit and nuts.
Cover loosely with foil and chill for 3 hours or overnight. Remove from the tin and serve with extra honey drizzled over.