In a small bowl, stir together the biscuit crumbs and melted butter. Press into the bottom and sides of a 23cm springform pan, refrigerate.
Put the water into a small saucepan, water should be cold. Sprinkle the gelatine over the water and let stand for 1 minute. Then, stir over low heat until gelatine is dissolved; set aside. In a large bowl, beat cream cheese and sugar until fluffy. Gradually add the evaporated milk and lemon juice, continue to beat until fluffy. Scrape the bottom of the bowl occasionally to make sure there are no lumps. Gradually beat in the amaretto, vanilla and the gelatin mixture until everything is well blended.
In a medium bowl, whip the heavy cream until stiff but not grainy, then fold it into the cream cheese mixture. Pour the filling into the chilled base and refrigerate for at least 12 hours before serving. Do not remove the springform ring until serving time.
This is a lovely cheese cake. So easy to make. Very good texture. I have made it twice. First time I added swirl of melted dark chocolate. The second time a dash of strong espresso coffee, sweetened. The coffee did not add much in the way of color but the flavor was lovely. - 26 Dec 2015
Was excellent. I omitted the lemon. Can see the reason for it, but can't do citrus currently. I love amaretto, so this was pretty good. Contemplating trying half ricotta half cream cheese next time. Also, will try gingernut biscuits next time. - 13 Dec 2012