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Ingredients
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Cheesecake
Amaro Compote
Method
Cheesecake Preparation
- 1
Prepare the Batter
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
- 2
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated. Ensure the mixture is smooth and free of lumps.
- 3
Add Cream and Flavorings
Pour in the heavy cream, vanilla extract, and salt. Mix until combined.
- 4
Fold in Flour
Sift the all-purpose flour over the batter and gently fold it in using a spatula, being careful not to overmix.
- 5
Preheat the Oven
Preheat your oven to 200°C (400°F). Line a 9-inch springform pan with parchment paper, ensuring the paper comes up over the edges.
- 6
Bake the Cheesecake
Pour the cheesecake batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the top is deeply browned and the center is slightly jiggly.
- 7
Cool and Chill
Once baked, remove from the oven and allow to cool in the pan for at least 30 minutes. Then refrigerate for at least 4 hours, preferably overnight.
Amaro Compote Preparation
- 8
Prepare the Fruits
Peel, pit, and chop the peaches and pears into bite-sized pieces.
- 9
Cook the Compote
In a medium saucepan, combine the chopped peaches, pears, amaro liqueur, and granulated sugar. Cook over medium heat, stirring occasionally, until the fruits are soft and the mixture is syrupy, about 10-15 minutes.
- 10
Finish the Compote
Stir in the lemon juice and cook for an additional 2-3 minutes. Remove from heat and let cool.