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White peach & amaretto cheesecake
White peach & amaretto cheesecake
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Indulge in a decadent white peach cheesecake while the fruit is at its sweetest!
Ingredients:
  • 4 white peaches, halved, stoned
  • 110g (1/2 cup) caster sugar, plus extra, to dust
  • 60ml (1/4 cup) amaretto (see top tips)
  • 100g amaretti biscuits (see top tips)
  • 150g Marie biscuits
  • 150g unsalted butter
  • 250g firm ricotta (see top tips)
  • 250g (1 cup) mascarpone
  • 1 tsp lemon zest
  • 1 tsp vanilla bean paste (see top tips)
  • 3 eggs
Instructions:
  • Begin by coarsely chopping 2 peaches, then combine them in a saucepan with 2 tablespoons of sugar, 1 tablespoon of amaretto, and a pinch of salt. Cook over medium heat for 8 minutes or until the peaches are tender. Next, strain the mixture through a fine sieve into a bowl, saving the syrup. Move the peaches to a separate bowl to cool. Stir in 1 tablespoon of amaretto into the reserved syrup and set it aside for serving.
  • Prepare a 20cm springform cake pan by greasing it and lining the base and sides with baking paper. Using a food processor, crush all the biscuits into crumbs. Melt 125g of butter, combine it with the biscuit crumbs, and mix well. Press the mixture into the prepared pan, covering the base and half way up the sides. Use a straight-edged glass to ensure the sides form an even shell. Chill in the refrigerator for 30 minutes or until the biscuit shell is firm.
  • Preheat the oven to 170°C. Blend ricotta, mascarpone, lemon zest, vanilla, and the remaining 75g (1/3 cup) sugar in a food processor until smooth. Mix in the eggs one at a time until well combined. Gently fold in the cooked peaches and the remaining 1 tablespoon of amaretto until incorporated.
  • Pour the mixture into the biscuit shell in the pan. Bake for 1 hour and 10 minutes until the edges are set, and the center slightly moves when the pan is shaken. Turn off the oven and let the cake cool inside with the door propped open with a wooden spoon. Once cool enough to handle, refrigerate for 3 hours until firm.
  • For caramelized peaches, slice the 2 remaining peaches into wedges and sprinkle them with extra sugar. In a frying pan over medium heat, melt the remaining 25g of butter. Cook the peaches for 2 minutes on each side until they're caramelized. Let them cool before serving.
  • Finish the cake by elegantly placing caramelised peaches on top and generously drizzling with the syrup for a delightful presentation.

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