Cheesecake Success Tips
When baking cheesecakes in a pan
without a removable bottom, one has to turn them out onto a cake circle upside
down, and then reverse them onto another cake circle to show the proper side for
presentation.
Wrapping the first cake circle in plastic and dusting it with a bit of powdered
sugar will prevent the top of the cheesecake from peeling off when it is
removed. |
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Peach and Almond Cheesecake
Crust:
1 1/2 C. ground almonds
2 T. sugar
3 T. melted butter
Preheat oven to 325°F. Combine all ingredients and press into bottom of a 9-inch
springform pan.
Bake for 10 minutes.
Filling:
3 (8-ounce) blocks cream cheese, softened
3/4 C. sugar
3 T. flour
3 eggs
1 C. fresh peach puree
1/4 C. amaretto
Sliced fresh peaches
Preheat oven to 450°F. With electric mixer, beat cream cheese, sugar and flour
until well-blended. Add eggs, one at a time, blending well after each addition.
Add peach puree and amaretto.
Pour over prepared crust. Bake for 10 minutes. Reduce oven temperature to 250°F.
and continue baking for one hour longer or until center has set.
Cool on a rack; then remove from springform pan. Chill for several hours or
overnight. Just before serving, top with plenty of sliced fresh peaches.
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