Graham cracker crust:
10 graham crackers, finely ground (1 1/4 cups)
3 Amaretti cookies, finely ground
5 tablespoons unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
2 pounds ricotta
2 8-ounce packages of cream cheese
8 tablespoons sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla
4 eggs
1 pint sour cream
To make the crust:
Preheat your oven to 350 degrees Fahrenheit. Mix graham cracker crumbs, Amaretti cookie crumbs, butter, sugar and salt in a bowl until well combined. The mixture should have the consistency of wet sand and clump together when squeezed.
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Firmly press crumb mixture into bottom and ¼ inch up the sides of a spring-form pan that has been sprayed with nonstick cooking spray. Bake until the crust is fragrant and edges are golden, about 8-12 minutes. Let cool completely on a wire rack.
To make the filling:
In the bowl of a stand mixer fitted with a paddle attachment, combine the ricotta cheese, cream cheese, sugar, lemon juice and vanilla. Mix on low until everything is combined and the mixture is smooth. With the mixer running on low, combine the eggs one at a time, mixing well after each addition. Shut off the mixer, remove the bowl and add the sour cream, mix until combined. Pour the mixture into the prepared pie crust.
Bake for 1 hour and 15 minutes or until cake is pretty set but still a bit wobbly. Transfer onto a wire rack and allow to cool completely; remove from the spring-form pan and cool overnight.
Poached peaches:
4 peaches cut in half, pitted if possible
zest of 1 lemon
1/2 vanilla bean, scraped
3 cups water
2 cups sugar
Directions:
Heat all ingredients except for peaches in a sauce pot over medium heat. When the sugar dissolves, add the peaches and lower the temperature to low; poach the peaches until tender, about 20-25 minutes. Carefully remove them with a perforated spoon; reduce the liquid over medium heat until it coats the back of a spoon. Cool the liquid. Peel the peaches and place them back into the thickened and cooled sauce. Serve over cheesecake.