Individual Peach and Amaretti Cheesecakes

tip

This recipe also adapts to an 8-inch (20 cm) springform pan. Be sure to wrap the pan with a double layer of tin foil to avoid any liquid entering the cheesecake. Bake the cheesecake for one hour then turn off the oven, leaving the cheesecake inside the oven with the door slightly ajar for one hour. Refrigerate at least two hours, or overnight before serving.

A Bain Marie is the French term for water bath. It means to place a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

Ingredients

Crust:
1 cup	finely crushed Amaretti cookies (one 200 g package)	250 ml
3 tbsp	melted butter	45 ml
2 tbsp	brown sugar	30 ml
2 tbsp	all-purpose flour	30 ml
Filling:
1/2 lb	cream cheese at room temperature	250 g
1/2 lb	Mmscarpone at room temperature	250 g
1/3 lb	sugar	75 ml
2	eggs	2
3	ripe Ontario peaches, peeled, pitted and crushed	3
Garnish:
2	ripe Ontario peaches, thinly sliced for decorating	2
	sugar

Directions

Preheat the oven to 350°F (180°C) and place oven rack in centre position.

In a medium-sized bowl, mix cookie crumbs, melted butter, brown sugar and flour. Divide crumb mixture evenly among 8 ramekins, about 2 tbsp (30 mL) each, pressing into bottoms. Place ramekins on a baking sheet and bake for 8 minutes. Remove from oven and let cool.

Lower the oven temperature to 325°F (160°C).

With a mixer or a wooden spoon, combine the cream cheese and mascarpone. Add sugar, beat in eggs one at a time and mix until smooth. Add the crushed peaches to the cheese mixture and stir to combine. Divide mixture evenly among each ramekin spooning cream cheese filling on top of cooled crusts.

Place the cheesecakes in a Bain Marie (see note below) filled with about one inch
(2.5 cm) of hot water. Bake for 50 minutes then turn off oven, leaving the cheesecakes inside with the door slightly ajar for one hour. Refrigerate at least two hours, or overnight before serving.

For serving, decorate with thin slices of peeled peaches, sprinkle with sugar and caramelize with a torch, as per preparing a crème brûlée.

Makes eight three-inch (7.5 cm) ramekins.

Nutritional Info

PER SERVING: about 390 cal, 10 g pro, 21 g total fat (12 g sat. fat), 42 g carb, 4 g fibre, 110 mg chol, 200 mg sodium. % RDI: 10% calcium, 8% iron, 15% vit A, 6% vit C.

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