There was a chef where I worked in London many years ago who made the best amaretto baked peaches I have ever eaten, with a marzipan amaretti biscuit topping. The heady combination is one of my favourite things to eat and I don’t even like marzipan! I have used that topping to give this almond cheesecake a crunchy crust – a perfect contrast to the creamy almond filling. If you wish you can serve some poached peaches to accompany this cheesecake, or freshly whipped cream flavoured with amaretto.
FOR THE NUTTY CRUST
150 g/scant 2 cups flaked/slivered almonds
30 g/2 tablespoons butter, softened
FOR THE FILLING
500 g/generous 2 cups cream cheese
500 g/generous 2 cups ricotta
4 large eggs
400 g/1¾ cups condensed milk
80 g/⅓ cup almond butter
1 teaspoon almond extract
FOR THE TOPPING
80 g/¾ stick butter
120 g/½ cup golden marzipan (or white marzipan if golden is not available)
100 g/scant 1 cup crushed amaretti biscuits/cookies
a 23-cm/9-inch round springform cake pan, greased and lined
SERVES 12
In a dry frying pan set over a gentle heat, toast the flaked/slivered almonds until lightly golden brown, watching carefully as almonds can burn quickly. Tip into a bowl and set aside to cool completely.
Spread the softened butter around the sides and base of the prepared cake pan. Sprinkle the cooled toasted almonds into the pan and shake it so that the base and sides of the pan are covered with almonds. (Do not try to do this whilst the almonds are hot or they will melt the butter and not stick to the sides of the pan.)
Preheat the oven to 170°C (325°F) Gas 3.
In a large mixing bowl, whisk together the cream cheese and ricotta, then add the eggs, condensed milk, almond butter and almond extract and whisk until the mixture is smooth. Spoon the mixture into the almond-coated pan and bake in the preheated oven for 45 minutes.
Whilst the cheesecake is baking, prepare the topping. Melt the butter in a saucepan. Chop the marzipan into small pieces and mix with the crushed amaretti biscuits/cookies. Pour over the warm melted butter and mix together. For best results do this with your hands so that the biscuits/cookies and marzipan stick together in small clumps.
After 45 minutes baking time, the cheesecake should be golden brown on top and still wobble slightly in the centre. Carefully sprinkle the marzipan crumbs over the top of the cheesecake (this is best done with the cheesecake still in the oven but only if you can do so safely without burning yourself). Bake for a further 15 minutes until the topping is crunchy and the marzipan has caramelized. Remove the cheesecake from the oven and slide a knife gently around the edge of the pan to loosen the cheesecake and prevent it from cracking. Leave to cool, then chill in the refrigerator for at least 3 hours or overnight before serving.