RecipesPeach and Amaretti d’Italia Cheesecake

Level: easy

Preparation: 40 minutes

Cooking: \

Servings: 4 or more

Author: Matilde Vicenzi

Ingredients
  • 2 & 2/3 cup of cream cheese
  • 7/8 cup sugar
  • 1/3 cup of mascarpone
  • 5/8 cup whipping cream
  • 1 pack of digestive cookies
  • 1 pack of Amaretti d’Italia
  • 5/8 cup melted butter
  • 5 yellow peaches
  • 1 cup caster sugar
Preparation
  1. For the cheesecake base: blend the digestive cookies and my Amaretti d’Italia, transfer them to a bowl and add the melted butter. Mix well and transfer to a 6-7in cake mold. Smooth out with a spoon. Let chill in the fridge until set.
  2. Place the sugar, cream cheese, mascarpone and whipping cream in the bowl of a mixer, and beat until the mixture is smooth and all the ingredients are blended together.
  3. For the peach jam, wash and roughly chop the peaches and cook them in a pan over low heat with sugar and a touch of water. Let chill.
  4. Add the peach jam to the mixture: make sure you don’t over mix it to obtain a marbled effect. Pour the mixture in the mold, over top of the previously chilled base.
  5. Smooth the surface with a spatula, cover in cling film and let set in the fridge for at least 3 hours or overnight. Serve cold.

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