Amaretto Peach Cheesecake

Ingredients:

For the Base:
3 tbsp butter
65g sugar
1 large egg
105g unbleached plain flour

For the Filling:
720g Cream Cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
3 tbsp unbleached plain flour
3 large eggs
440g tinned peach halves, drained and puréed
60ml Amaretto

Method:

Cream together the butter and sugar until pale and fluffy then add an egg and beat to blend thoroughly. Add the flour and mix well, bringing the mixture together as a dough. Press the dough lightly into the base and slightly up the sides of a greased 22cm diameter springform pan then place in an oven pre-heated to 220°C and bake for 10 minutes before removing from the oven and setting aside to cool.

Whisk the cream cheese until soft then add the sugar and flour and beat until smooth. Add the eggs, one at a time, beating thoroughly to combine after each addition. Finally beat in the puréed peaches and the Amaretto. Pour the filling over the prepared crust. Transfer to an oven pre-heated to 220°C and bake for 10 minutes. Reduce the oven temperature to 120°C and continue baking for a further 65 minutes. Transfer to a wire rack and loosen the sides of the pan, but allow the cheesecake to cool completely before removing the sides of the pan. Transfer to a refrigerator and chill for at least 2 hours before serving (if desired you can decorate with sliced peach halves and slivered almonds).