Recipe provided by Head Chef Martin W Ewart, The Newton Hotel
300g digestive biscuit crushed
125ml melted butter
180ml double cream
1 vanilla pod
1 tin condensed milk
200g caster sugar
700g cream cheese
Line a 9 inch spring tin with grease proof paper. Mix the crushed digestive biscuit with the melted butter and press in the the bottom of the tin. Making sure it is level, place in fridge to chill and harden in a mixing bowl.
Beat the cream cheese with 150g sugar and seeds from the vanilla pod. Slowly add the tin of condensed milk and amaretto. Beat the cream with the remaining 50g of the sugar until firm. Fold the cream through the cheese mix a little at a time. Fill the top of the spring tin with the filling mix.
Return to fridge to set for at least 2 hours or longer if possible.