Blue Ribbon Recipe
The combination of amaretto and peach in this recipe is simply divine! The Test Kitchen
1 calmonds, slivered
1 1/2 cgraham cracker crumbs
6 Tbspbutter, melted
20 ozricotta cheese
3-8oz pkgcream cheese, room temperature
12 ozsour cream
1 1/2 csugar
6 Tbspall purpose flour
4 Tbspamaretto liqueur
6eggs, lightly beaten
3medium peaches, sliced thin
How to Make Amaretto Cheesecake
- Use a greased 10-in. springform pan. Mix graham cracker crumbs and sugar together. Then add melted butter, mix well. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat the ricotta, cream cheese, sour cream and sugar until well blended. Beat in flour and 2 tablespoons liqueur. Add eggs; beat on low speed just until combined. Pour into crust.
- Place springform pan on a large baking sheet. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from baking sheet. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Toss peaches with remaining liqueur; arrange over top of cheesecake. Sprinkle slivered almonds in the center.