Time for another cheesecake – this time a baked White Peach & Ricotta Cheesecake.
I’m always up for new and interesting versions of cheesecake – sometimes it’s good to break away from the standard tangy cream cheese filling and go with something a bit different. This Italian style recipe combines ricotta and mascarpone to create a lighter, more textured cheese cake.
Thanks to Taste.com.au for this lovely recipe with its seasonal white peaches and hint of amaretto. I stayed pretty much with the recipe, though while the recipe suggests using amaretti biscuits within the base (which would have been more authentic), I opted for ginger biscuits – a: because I felt ginger would work nicely with the peaches, and b: because I had some left-over gluten-free ginger nut biscuits that I wanted to use up (making the dessert gluten-free). I’ve left the recipe as is though, so you can decide for yourself.
I baked the cheesecake for a family dinner and it went down a treat. The great thing about it was that it was much lighter than a standard cheesecake and a lovely way to finish off a Saturday night meal. I highly recommend it. Enjoy!
WHITE PEACH & RICOTTA CHEESECAKE
- 4 white peaches, halved, stoned
- 3.8 oz caster sugar, super fine, divided, plus extra to dust
- 1/4 cup amaretto liqueur
- 3.5 oz amaretti biscuits*
- 5.2 oz plain biscuits, like graham crackers or digestives
- 5.2 oz unsalted butter, divided
- 8.8 oz firm ricotta
- 8.8 oz mascarpone
- 1 tsp lemon zest
- 1 tsp vanilla bean paste
- 3 eggs
- Chop 2 peaches into bite sized pieces, then place in a saucepan with 2 tablespoons sugar, 1 tablespoon amaretto and a pinch of salt. Cook over medium heat for 8 minutes or until peaches are soft. Drain, reserving syrup. Transfer peaches to a bowl and set aside to cool. Stir 1 tablespoon amaretto into syrup, then reserve syrup to serve (you can refrigerate until needed).
- Grease a 20cm springform cake pan, then line base and side with baking paper. Process all biscuits in a food processor to crumbs. Melt 125g** (4.4 oz) butter, add to biscuit mixture, then stir to combine. Transfer mixture to prepared pan, then press over base and halfway up the side. Using a straight-edged glass, press side to form an even shell. Refrigerate for 30 minutes or until biscuit shell is firm.
- Preheat oven to 160°C (320°F). Process ricotta, mascarpone, lemon zest, vanilla and remaining 75g (2.6 oz) sugar in a food processor until smooth. Add eggs, one at a time, processing until well combined after each addition. Add cooked peaches and remaining 1 tablespoon amaretto, and stir until combined.
- Pour mixture into biscuit shell in pan. Bake for 1 hour 15 minutes or until edge is set and centre jiggles just slightly when pan is shaken (the mixture will rise quite a lot in the oven, but then deflate as it cools). Turn oven off and leave cake in oven with the door held ajar with a wooden spoon for 2 hours or until cool enough to handle.*** Refrigerate for at least 3 hours (or overnight) or until firm.
- To make caramelised peaches (for placing on top of the cheesecake), cut remaining 2 peaches into wedges and dust with extra caster sugar. Melt remaining 25g (0.88 oz) butter in a frying pan over medium heat. Cook peaches for 2 minutes each side or until caramelised. Cool.
- Top cake with caramelised peaches. Drizzle with reserved syrup and a good dollop of freshly whipped cream to serve.
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