Recipe#8329

Title: Amaretto Peach

Newsgroups: rec.food.recipes 
 From: janetm@online1.magnes1.com 
 Subject: Amaretto Peach Cheesecake 
 Message-ID: DCnFMM.CKI@taranto.com 
 Date: Tue, 1 Aug 1995 20:30:22 GMT 

3 Tbsp. butter
 1/3 cup sugar
 1 egg
 3/4 cup flour
 3 8-ounce pkgs. cream cheese, softened
 3/4 cup sugar
 3 Tbsp. flour
 3 eggs
 1 16-ounce can peaches, drained and pureed
 1/2 cup Amaretto 
 Heat oven to 450F.  Beat butter and sugar until light and fluffy.
 Add egg and blend well.  Add flour and blend well.  Spread into a
 9-inch springform pan.  Bake 10 minutes.
 Beat cream cheese, sugar, and flour until well blended.  Add eggs,
 one at a time, mixing well after each addition.  Add peaches and
 Amaretto and mix well.  Pour over crust.  Bake 10 minutes.  Reduce
 oven temperature to 250F and continue baking 1 hour.  Turn oven
 off and allow cheesecake to cool in oven for an additional hour.
 Cool to room temperature and then refrigerate for at least 4 hours
 (over night is best).
 I garnish this with toasted slivered almonds and peach slices. and
 an apricot glaze over the top.
 When peach are fresh and wonderfully flavored, substitute 1 1/2
 pounds of fresh peaches.  Plunge into boiling water for a few
 seconds and peel.  Remove seed and coarsley dice.  If they are very
 soft and ripe just puree, if they are a bit hard, I microwave them
 with a sprinkle of water for a minute of 2 and then puree.