Peach cheesecake with whole-wheat butter biscuit base

Ingredients for 1 servings:

• 170 g biscuit(s) (wholemeal butter biscuits)
• 70 g butter, melted
• 2 tbsp sugar
• 1 pinch of cinnamon
• 400 g peach(s) from the can
• 50 ml Amaretto
• 650 g cream cheese
• 2 tbsp flour
• 150 g sugar
• 3 eggs
• Peach(s) for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Finely crumble the biscuits for the base. Mix the sugar and cinnamon with the melted butter and mix with the crumbs. Preheat the oven to 180 degrees Celsius. Press the mixture into a springform pan, forming a rim about 2 cm high. Then bake for about 10 minutes and let cool after removing from the oven. Chop the peaches into small pieces, purée them slightly, and mix with the Amaretto. Beat the cream cheese until smooth and gradually stir in the flour, sugar, and eggs. Then fold in the peach mixture well. Spread the cream over the base and smooth it down. Bake the cake at 220 degrees Celsius (preheated) for about 10 minutes. Then reduce the oven temperature to 150 degrees Celsius and bake for another 50-60 minutes. Let cool in the open oven. Refrigerate for 2-3 hours before serving and garnish with peach slices.