Attn GA Eggers - Peach Cheesecake

Frank from Houma

Got a bunch of peaches, so why not a peach cheese cake. Modified the below recipe as follows. All the Graham cracker crumbs went to the bottom of the spring form pan, lined the sides with sliced peaches, and substituted the Amaretto with a 1/3 cup of pureed peaches.

Amaretto Cheesecake
Found this on a di Saronno recipe card - tasted like a custard - very nice and real easy to make

Ingredients
1-1/2 cups coarse graham cracker crumbs
1/4 cup brown sugar
1/2 stick butter, melted
1 fifteen ounce carton ricotta cheese
1 eight ounce package cream cheese
4 eggs lightly beaten
1/2 cup sugar
1/3 cup Amaretto di Saronno
1 teaspoon vanilla
1/4 teaspoon salt

Combine crumbs and butter and brown sugar. Press over bottom and sides of a greased 9-inch springform pan, chill. Beat together the ricotta and cream cheese until smooth. Add remaining ingredients - beat until smooth. Put mixture into pan. Stabilize the Egg at 325. Bake (indirect - legs up) for 1 hour and 15 minutes or until the middle is firm. Cool 20-30 minutes in pan before removing.

It took 1-1/2 hours to cook and was mightyfine. Next time I would also add a ring of sliced peaches to the perimeter (on top just for kicks) about half way through the cook.

Big'un

That looks awesome! I need to try that.

Mike in Abita

That looks...........just peachy. :woohoo: Really good looking cook. Thanks for the idea.

Austin Smoker

That, sir, is a thing of beauty! Gotta love summer and all the amazing produce!