Preparation time
15 minutes
Ready in
2 hr 40 min
Makes
16 servings
Ingredients
- 1 pkg (200 g) almond amaretti biscuits
- 1/4 cup (50 mL) butter, melted
Topping:
- 2 pkg (each 8 oz/250 g) cream cheese, at room temperature
- 1/2 cup (125 mL) granulated sugar
- 3 Ontario Eggs
- 2 tbsp (25 mL) fresh lemon juice
- 1 tsp (5 mL) almond extract
- 1/2 tsp (2 mL) vanilla
- 1/4 cup (50 mL) peach or apricot jam (without pieces)
- 2 medium Ontario Peaches, peeled, halved and pitted
- 1 tbsp (15 mL) orange juice or water (optional)
Instructions
In food processor, process biscuits to make about 1-1/2 cups (375 mL) fine crumbs. In small bowl, stir crumbs with butter until well blended. Firmly press into bottom of 9-inch (2.5 L) square cake pan. Refrigerate while preparing topping.
Topping:
In large bowl, use electric mixer to beat cream cheese until smooth. Beat in sugar until well blended. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, almond extract and vanilla. Pour over crust. Bake in 350°F (180°C) oven until set and golden brown around edges, 35 to 45 min. Run knife around edge of cake. Refrigerate at least 2 hr. before cutting into 16 squares.
In small saucepan, melt jam over low heat. Slice peaches into wedges, placing about 2 on each square (cut to fit, if necessary). Brush peaches completely with melted jam. If jam is too thick for brushing, add orange juice.
Nutritional Information
1 square
- PROTEIN: 3.5 grams
- FAT: 18 grams
- CARBOHYDRATE: 20 grams
- CALORIES: 256