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Peach and Amaretti d’Italia Cheesecake

Peach and Amaretti d’Italia Cheesecake

Serving size: 6 | Prep time: 30 minutes | Cooking time: 0 minutes

Shopping List

600g cream cheese

185g sugar

75g mascarpone

150g whipping cream

1 pack of digestive cookies

1 pack of Amaretti  macaroons

150g melted butter

5 yellow peaches

100g caster sugar

 

Method

Blend the digestive cookies and my Amaretti  macaroons, transfer them to a bowl and add the melted butter.

Mix well and transfer to a 16-18cm cake mould. Smooth out with a spoon. Let chill in the fridge until set.

Place the sugar, cream cheese, mascarpone and whipping cream in the bowl of a mixer, and beat until the mixture is smooth and all the ingredients are blended together.
For the peach jam:
Wash and roughly chop the peaches and cook them in a pan over low heat with sugar and a touch of water. Let chill.
Add the peach jam to the mixture: make sure you don’t over mix it to obtain a marbled effect. Pour the mixture in the mould, over top of the previously chilled base.
Smooth the surface with a spatula, cover in cling film and let set in the fridge for at least 3 hours or overnight.
Serve cold.

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