Crunchy amaretti biscuits compliment the fruit flavour in these fresh peach cheesecake squares.

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Servings: 16

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Ingredients

  • 1 pkg (200 g) almond amaretti biscuits
  • 1/4 cup (50 mL) butter, melted

Topping:

  • 2 pkg (each 8 oz/250 g) cream cheese, at room temperature
  • 1/2 cup (125 mL) granulated sugar
  • 3 eggs
  • 2 tbsp (25 mL) lemon juice
  • 1 tsp (5 mL) almond extract
  • 1/2 tsp (2 mL) vanilla
  • 1/4 cup (50 mL) peach or apricot jam (without pieces)
  • 2 medium Ontario Peaches, peeled, halved and pitted
  • 1 tbsp (15 mL) orange juice or water (optional)

Instructions

In food processor, process biscuits to make about 1-1/2 cups (375 mL) fine crumbs. In small bowl, stir crumbs with butter until well blended. Firmly press into bottom of 9-inch (2.5 L) square cake pan. Refrigerate while preparing topping.

Topping:

In large bowl, use electric mixer to beat cream cheese until smooth. Beat in sugar until well blended. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, almond extract and vanilla. Pour over crust. Bake in 350°F (180°C) oven until set and golden brown around edges, 35 to 45 min. Run knife around edge of cake. Refrigerate at least 2 hr. before cutting into 16 squares.

In small saucepan, melt jam over low heat. Slice peaches into wedges, placing about 2 on each square (cut to fit, if necessary). Brush peaches completely with melted jam. If jam is too thick for brushing, add orange juice.