PEACH AND AMARETTI D’ITALIA CHEESECAKE

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  3. PEACH AND AMARETTI D’ITALIA CHEESECAKE

PEACH AND AMARETTI D’ITALIA CHEESECAKE

Level: easy

Recipe Ingredients:

600g cream cheese
185g sugar
75g mascarpone
150g whipping cream
1 pack of digestive cookies
150g melted butter
5 yellow peaches
100g 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 16-18cm 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.
  6. Serve cold.
PREP:
COOK:
SERVING: 4 or more people
AUTHOR: Matilde Vicenzi

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