Recipes with Amarena Fabbri

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White Chocolate and Fabbri Amarena Cheesecake


For the base

150 g Chocolate and hazelnut biscuits 

70 g butter

For the cake

350 g ricotta 

100 g fresh cream cheese   

2 spoonfuls yogurt 

200 g white chocolate

2 large eggs

100 g sugar

2 spoonfuls Amarena syrup and 

80g Fabbri Amarena (cut into little pieces) 

For the decoration

500 ml fresh cream (or 300ml cream and 200ml ricotta)

5 spoonfuls icing sugar 

2 spoonfuls Amarena syrup

30g white chocolate shavings 

As many amarenas as you need to decorate the cheesecake (about 18) for a 22cm diameter cake tin


More than 1 hour


x 12



Line the bottom of the cake tin with greaseproof paper, and a separate strip of greaseproof paper around the edge, up to the top of the tin. Crush the biscuits until they look like breadcrumbs, mix with the butter and then press into the bottom of the cake tin. Place in the refrigerator for at least one hour. Melt the chocolate in a bain-marie. Beat the eggs with the sugar for a few minutes, add the cheeses and the yogurt and mix well, and then stir in the chocolate too. Pour the mixture into the cake tin on top of the biscuit base. Add 2 spoonfuls of Amarena syrup and the little pieces of amarena and stir the surface gently with a spoon. Bake the cheesecake in a pre-heated oven at 180°C for 70 minutes, and then leave to cool with the oven turned off, leaving the oven door ajar. Whip the cream with the icing sugar and use a little bit more than half (about 300g) to cover the cheesecake. Sprinkle with chocolate shavings. Take the rest of the cream (or I used ricotta) and add the amarena syrup and icing sugar (a couple of spoonfuls of each).  Use the mixture to decorate the cheesecake, for example with swirls and an amarena in the center of each one.

Recipe by claudia85recca