Ingredients

Step by step

1. Crumble 50g of the amaretti biscuits and set aside. Blitz all the remaining biscuits in a food processor, gradually adding the melted butter to combine. Lightly brush a round, deep 20cm springform tin with either groundnut or vegetable oil. Spoon and press the biscuit mixture into the base of the tin; chill while you make the filling.
2. Soak the gelatine leaves in cold water for 5 minutes to soften. Gently heat the amaretto in a small saucepan until hot (but don't allow it to boil); remove from the heat. Squeeze the excess moisture out of the gelatine and add to the warm amaretto; stir to dissolve. Leave to cool slightly for 5 minutes.
3. Meanwhile, mix the mascarpone, soft cheese and 100g of the sugar together. Then slowly whisk in the warm amaretto and gelatine mixture until combined and smooth. Stir in the reserved crushed amaretti biscuits and pour the mixture into the tin. Cover and chill in the fridge for at least 6 hours or overnight.
4. Gently heat 100ml water and the remaining sugar in a medium-sized saucepan until the sugar has dissolved. Add the cranberries and cook them over a medium heat for 8-10 minutes until they burst but still hold some shape. Take out a large spoonful of cranberries and set aside. Cook the remaining cranberries for another 10 minutes. Let them cool, then put in the fridge to set slightly.
5. To serve, remove the cheesecake from its tin (use a round-bladed knife to loosen it around the edge) and transfer it to a serving plate. Spoon the cranberry topping over the cheesecake and finish with the reserved cranberries.