My brother became known as the family cheesecake maker early on. I think we were still teenagers when he started getting cheesecake cookbooks. In one of those, there was a recipe for amaretto peach cheesecake that became a family favorite.
I’m guessing it’s a Kraft recipe that’s widely available on the internet, but, frankly, I think I can do better than Kraft these days. Okay, fine, I think Dorie Greenspan can do better than Kraft, and I can add a bunch of amaretto to her Tall and Creamy Cheesecake recipe.
The ratio of the main ingredients – the cream cheese, eggs, and sugar – is the same as Dorie’s recipe. I used heavy cream this time instead of sour cream because I didn’t want anything to fight with the almond flavor of the amaretto. I dumped in as much amaretto as I thought the batter could take, then added a teaspoon of almond extract to bump up the flavor even more. I used a sugar cookie crust instead of a graham cracker crust, again, so as not to fight with the almond flavor. Something sweet and subtle was more in line with my goals.
The peach part of the picture was an afterthought in my case. I considered somehow adding it directly to the cream cheese mixture, but, I couldn’t figure out how to make this work. In the end, I think I’m happier with keeping the almond and peach parts separate anyway. I had wanted to make a peach coulis to top the cheesecake, but I ran out of time. Instead, I thinly sliced some peaches (canned, as this was several months before peach season) and sprinkled the tops with toasted almonds.
And – yum. I was worried that the amaretto flavor would be too subtle, but I thought it was perfectly balanced. The texture was smooth and creamy, just what you want from cheesecake. It wasn’t quite as light as some cheesecakes, since I didn’t use much heavy cream, but it wasn’t overly dense either. The peaches and almond are such a great combination. I still think a light peach coulis would be perfect, but there’s certainly nothing bad about almond-scented cheesecake, sliced peaches, and toasted almonds. Who’s the family cheesecake maker now?
One year ago: Fruit Bruschetta
To make a full cheesecake instead of miniatures, use a 9-inch springform pan; bake the crust for 10 minutes and cook the cheesecake in a water bath for 90 minutes, keeping the same temperatures noted below.
3 tablespoons butter
⅓ cup (2.33 ounces) sugar
¾ cup (3.6 ounces) unbleached all-purpose flour
4 (8-ounce) boxes cream cheese, room temperature
1⅓ cup (10.5 ounces) granulated sugar
½ teaspoon salt
4 eggs, room temperature
½ cup heavy cream
¼ cup amaretto
2 teaspoons lemon juice
1 teaspoon almond extract
1. Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray. (You could also line the muffin tin with cupcakes liners.)
2. For the crust: Beat the butter on medium speed until smooth. Add the sugar and salt and continue beating until the mixture is light and fluffy. Add the egg, mixing until thoroughly integrated. Gradually add the flour, mixing just until combined. Divide the batter evenly between 24 muffin cups and spread over just the bottom of each tin. Bake 7-10 minutes, until the crusts are firm and just slightly browned around the edges. Cool on a wire rack. Reduce the oven temperature to 325 degrees.
3. Meanwhile, beat the cream cheese in the bowl of a standing mixer fitted with the paddle attachment until soft and smooth. (Of course, you can also use a hand mixer for this.) Add the sugar and salt and continue beating until smooth and light. Add the eggs, one at a time, beating for about 1 minute between each addition. Add the cream, amaretto, lemon juice, and almond extract and beat until combined.
4. Pour the batter into the crust-lined muffin cups. It won’t rise significantly, so feel free to fill the cups. Bake in the preheated oven for 25-30 minutes, until an instant-read thermometer inserted into the center of a cheesecake measures 150 degrees.
5. Let the cheesecakes cool on a wire rack until they’re at room temperature. Use a thin-bladed knife or offset spatula to remove the cheesecakes from the pan. (If you can’t seem to get them to budge without breaking them, try putting the pan in the freezer for 15 minutes first.) Refrigerate for several hours, until cool. Top with something peachy and lightly toasted sliced almonds, if desired.