Cantucinni & Sultana Cheesecake

Cantucinni & Sultana Cheesecake


                                                                            This cake can be made 2 days ahead !



Shopping List:

100 gr sultanas
3 tablespoons Disaronno liqueur (optional)
50 gr butter, softened
6 digestive biscuits, crushed
8 cantucinni biscuits, crushed
600 gr full fat cream cheese ( Mascarpone or Philadelphia)
3 eggs, free range
170 gr sour cream
3 tablespoons (about 36 gr) flour
1 teaspoon vanilla extract
175 gr soft light brown sugar
Icing sugar to serve
Roughly broken cantucinni biscuits to serve


Put the sultanas in a bowl or a cup and let them soak in Disaronno for about 1 hour. ( Or use a little almondextract :   1/2 teaspoon with 3 tablespoons of water, instead)

Preheat your oven to 180C. and lightly grease or spray your 23 cm loose-bottomed round cake tin or springform. Melt the butter in a pan over a gentle heat and stir in both the biscuits crumbs.
Mix it well and then tip it into the base of your tin and push down with the back of a tablespoon to create a nice layer. Bake this in your preheated oven for about 5 minutes and allow to cool.

In the mean time, beat the cheese and the eggs, soured cream, flour, vanilla extract and the caster sugar  thoroughly together. Until nice and smooth. Stir in the sultanas with the Disaronno. If you have used water, drain them first. Pour the mixture into your prepared base and bake in your preheated oven for about 30 minutes until set. It may have a little bit of a dooble in the middle of the cake. Let it cool in the tin.

Serving: Dust with icing sugar and top with some broken cantucinni biscuits and with a glass of chilled Disaronno or a Dry sherry.


An excellent finish to a nice dinner party Italian Style.


                                                             "Enjoy"