White Peach & Ricotta Cheesecake

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


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!



Celebrate the sweetness of summer with this White Peach & Ricotta Cheesecake! A creamy ricotta and mascarpone filling meets sweet, caramelized peaches. A simple yet sophisticated dessert perfect for warmer weather.
No ratings yet
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chilling Time 3 hours 30 minutes
Total Time 5 hours 15 minutes
Course Dessert
Servings 8 Slices
Calories 590 kcal



  • 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.


*You can use 250g ginger biscuits instead of the amaretti/plain biscuit combo for the crust. **It’s best not to add all the butter at once, as depending on the biscuits, the full amount can make the mixture too wet. Add enough just until the biscuit crumbs hold together when pinched.
***I actually didn’t keep the cheesecake in the oven after cooking it; I’m always a little nervous that it will overcook the cheesecake. I simply let it cool completely on the kitchen bench, then transferred it to the fridge.


Calories: 590kcalCarbohydrates: 51gProtein: 11gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 148mgSodium: 209mgPotassium: 186mgFiber: 2gSugar: 36gVitamin A: 1370IUVitamin C: 3mgCalcium: 140mgIron: 2mg
Keyword Cheesecake, White Peach Ricotta Cheesecake
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.