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Cheesecake Garnishes
For pies, cheesecakes and other desserts, frost any fruits to be used as garnish
with sugar. Using a pastry brush, brush strawberries, grapes or other fruit with
light corn syrup.
Roll in granulated sugar to coat, then place sugar-coated fruit on wax paper
lined cookie sheet and keep in refrigerator until ready to use. |
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Amaretto Peach Cheesecake
Crust:
2 C. vanilla wafer cookie crumbs
1 T. sugar
1/4 C. almond paste
2 T. melted butter
Filling:
1 C. diced dried peaches
1 C. Amaretto
5 8 oz. packages cream cheese, softened
1/4 C. almond paste
1 1/2 C. sugar
1 t. almond extract
6 eggs plus 4 egg yolks
1/3 C. whipping cream
In a small bowl, combine peaches and Amaretto and soak for 2 hours.
Combine crust ingredients. Press into 10 inch spring form pan. Preheat oven to
350°F.
For filling beat cream cheese until smooth. Add almond paste, sugar and extract.
Add eggs and yolks one at a time, beating well after each one.
Drain peaches, reserving Amaretto, add additional Amaretto to reserved Amaretto
to make 1 cup. Stir in Amaretto and cream into cheese mix. Pour into crust.
Wrap base of pan with foil up past where the water line will be. Place spring
form pan into larger pan, add water to larger pan, to come halfway up pan. Bake
90 minutes. Cool completely. Cover and refrigerate.
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