The other day I baked an Amaretto Peach Cheesecake for the first time ever. Unlike the normal cheesecake that we make for Wolves this one has a baked base instead of a biscuit one and the recipe did not call for it to stay in the oven over night. Once it was chilled it was ready to serve. It was a pretty good cheesecake, obviously different in flavours to a normal baked cheesecake, the peaches and amaretto compliment each other well and it’s a pretty cake to look at. I would definitely recommend giving it a try, it’s nice and light, but fruity at the same time. I had a slice the next day with some tea and it hit the sweet spot just right.
Have any of you tried Nigella’s chocolate peanut butter cheese cake? That is the next one I’m taking out for a sugar spin.
3 tablespoons butter
1 cup granulated sugar
1 large egg
3/4 cup all-purpose flour
2 x tubs of cream cheese – room temp
3/4 cup granulated sugar
3 tablespoons flour
1 large can of sliced peaches
1/4 cup Amaretto liqueur
For Crust: Combine butter and 1 cup sugar and beat until light and fluffy. Blend in 1 egg. Add 3/4 cup flour; mix well. Spread the dough onto the bottom of a 23cm springform pan. Bake at 230°C for 10 minutes.
For Filling: In a bowl, combine cream cheese, 3/4 cup sugar, and 3 tablespoons flour; mixing at medium speed with an electric mixer until well blended. Add 3 eggs, one at a time, mixing well after each addition. Drain the peaches and set aside 8 slices for decoration. Puree the balance, Add the pureed peaches and Amaretto liqueur to the mixture; mix well. Pour over the base. Bake at 230°C for 10 minutes.
Reduce the oven temperature to 120°C and continue baking for 65 minutes.
Loosen the cake from the rim of the pan; cool before removing from the pan. Then chill it. Decorate it with your remaining peach slices before serving.