cheesecake ( amaretto peach )
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Margarine |
| ⅓ cup | Sugar |
| 1 | Large Egg |
| ¾ cup | Unbleached All-purpose Flour |
| 24 ounces | Cream Cheese, Softened |
| ¾ cup | Sugar |
| 3 tablespoons | Unbleached All-purpose Flour |
| 3 | Large Eggs |
| 16 ounces | Canned Peach Halves * |
| ¼ cup | Almond Flavored Liqueur |
* Peach halves should be drained, and then pureed.
Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Garnish with additional peach slices and sliced almonds, if desired.
Posted by Fred Ball to the Fidonet National Cooking echo 9-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 14, 98
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