PEACH AND AMARETTI DI MATILDE CHEESECAKE

Method

For the cheesecake base
Blend Matilde Vicenzi Amaretti macaroons, transfer them to a bowl and add the melted butter.

Mix well and transfer to a 16-18 cm cake mold. Smooth out with a spoon. Let chill in the fridge until set.

Place the sugar, cream cheese, mascarpone and whipping cream in the bowl of a mixer, and beat until the mixture is smooth and all the ingredients are blended together.

For the peach jam
Wash and roughly chop the peaches and cook them in a pan over low heat with sugar and a touch of water. Let chill.
Add the peach jam to the mixture: make sure you don’t over mix it to obtain a marbled effect. Pour the mixture in the mold, over top of the previously chilled base.
Smooth the surface with a spatula, cover in cling film and let set in the fridge for at least 3 hours or overnight.
Serve cold.