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 Amaretto di Matilde cookies
- 5/8 cup melted butter
- 5 yellow peaches
- 1 cup caster sugar
Preparation
- For the cheesecake base: blend the digestive cookies and my Amaretti di Matilde, 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.
- 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.
- 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.
- 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.
- 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.