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Amaretto Peach Cheesecake

Serves 12
Plan ahead, needs to be refrigerated overnight. 


Ingredients: 
  •  1 cup diced dried peaches
  • 1 cup amaretto liqueur (plus a little extra)
  • 2 cups vanilla wafer cookie crumbs
  • 1 1/2 cups, plus 1 Tbsp, sugar (divided)
  • 1/2 cup almond paste (divided)
  • 2 Tbsp butter, melted
  •  5 packages (8oz each) cream cheese (softened)
  • 1 tsp almond extract
  • 6 eggs
  • 4 additional egg yolks
  • 1/3 cup heavy whipping cream

Instructions: 
  • In a small bowl, combine peaches with 1 cup amaretto.  Marinate at least 2 hrs (or overnight if you have time). 
  • Preheat oven to 350F. 
  • Combine cookie crumbs, 1 Tbsp sugar, 1/4 cup almond paste and melted butter in a medium bowl.  Press into the bottom of a lightly greased 10" springform pan.
  • For filling, mix cream cheese, remaining 1/4 cup almond paste, remaining 1 1/2 cups sugar and almond extract.  Mix until smooth. 
  • Beat in eggs and yolks, 1 at a time, beating well after each.  
  • Drain marinated peaches, but save the amaretto.  Add additional amaretto to make 1 cup of liquid.  Stir amaretto and cream into cream cheese mixture.  
  • Stir in marinated peaches and pour filling over crust. 
  • Place springform pan into a larger pan and add hot water to larger pan to come halfway up the sides of the springform pan.  
  • Bake 1 1/2 hours until until center is set.  Remove cheesecake from oven and the pan of water.  Allow to cool completely.   Cover and refrigerate overnight.  
  • To serve, use a knife to loosen sides of cheesecake from pan; remove springform. 

Nutrition Info Per Serving: 
Calories 775.1
Total Fat 47.1 g
Saturated Fat 23.2 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 14.8 g
Cholesterol 269.2 mg
Sodium 395.9 mg
Potassium 358.7 mg
Total Carbohydrate 71.8 g
Dietary Fiber 2.0 g
Sugars 59.6 g
Protein 13.3 g
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