Amaretto Peach Cheesecake
A creamy cheesecake made with peach purée and amaretto, set on a buttery shortbread-style crust.
Ingredients
Margarine
3 Tbs
Sugar
1/3 cup
Egg
1 Large
Unbleached All-purpose Flour
3/4 cup
Cream Cheese (Softened)
24 oz
Sugar
3/4 cup
Unbleached All-purpose Flour
3 Tbs
Eggs
3 Large
Canned Peach Halves (Drained, pureed)
16 oz
Almond Flavored Liqueur
1/4 cup
Instructions
1
Make the crust
Drain the peaches and puree them. Mix the margarine and sugar until fluffy. Beat in the eggs. Add the flour and mix until well combined. Press the dough evenly into the bottom of a 9-inch springform pan. Bake at 450°F for 10 minutes.
2
Make the filling and bake
Mix the cream cheese, sugar, and flour with an electric mixer at medium speed until smooth and well combined. Add the eggs one at a time, mixing well after each addition. Stir in the peach puree and almond liqueur until evenly blended. Pour over the crust. Bake at 450°F for 10 minutes. Reduce the temperature to 250°F and continue baking for 65 minutes.
3
Cool and garnish
Run a knife around the edge of the cake to loosen it from the pan; let cool completely, then remove the pan ring. Refrigerate until chilled. If desired, garnish with extra peach slices and sliced almonds before serving.
