Amaretto Peach Cheesecake

The combination of peaches and amaretto is classic Italian (think peach Bellini meets amaretti cookies), and this cheesecake builds on that pairing with a smart structural twist. The base is a baked shortbread (not the standard graham cracker crust), giving the cake a firmer foundation that holds up to the heavy peach-amaretto filling without going soggy.

Pre-baking the shortbread base at high heat for 10 minutes is the move that creates a barrier between the wet filling and the dough. A quick blast of high heat sets the crust before the filling goes in, then the cheesecake bakes low and slow on top of that already-cooked base.

The two-temperature bake is unusual but works. The high blast sets the surface, then over an hour at low heat cooks the interior gently, preventing the cracks and lumps that come from a single high-heat bake.

Pro Tips

• Use canned peaches packed in juice (not heavy syrup), the syrup makes the filling overly sweet and watery
• Drain the peaches very well and pat them dry, residual liquid will streak through the filling and create wet spots
• Soften the cream cheese to true room temperature, this is the difference between silky and lumpy filling
• Don’t overbeat after adding the eggs, beating air in causes cracks
• Chill at least 4 hours, ideally overnight, before serving for the firmest texture

Variations

• Swap canned peaches for fresh, ripe peaches when in season, peeled and diced
• Use peach schnapps instead of amaretto for a more pronounced peach flavor
• Top with a homemade peach compote spiked with vanilla and a splash more amaretto