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Fruit-8 of 10 (Nectarines)
Von Riefel, Carlos
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5- by 2 1/2-inch graham crackers
cups coarsely crushed amaretti
tablespoons unsalted butter, melted
cups (about 3/4 pound) mascarpone cheese
at room temperature
tablespoon fresh lemon juice
teaspoons freshly grated lemon zest
teaspoon vanilla extract
teaspoon almond extract
tablespoons all-purpose flour
pounds nectarines (about 8)
tablespoons sugar, or to taste
oven to 350 degrees F. and lightly butter a 9-inch springform pan.
Make crust: In a food
processor finely grind graham crackers and
amaretti with sugar. Add butter and blend until combined well.
mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven
10 to 15 minutes, or until crisp and
golden, and cool completely in pan
on a rack.
Make filling: In a bowl
with electric mixer beat mascarpone with sugar until smooth and add eggs, 1
at a time, beating well after each addition.
Beat in lemon juice, zest and extracts. Beat in flour and salt until combined well. Pour filling into crust. Bake in middle of oven 30 to 35 minutes, or until pale golden
and set, and cool completely in pan on rack.
Remove side of pan and transfer to a plate. Chill, covered, at least 4 hours and up to 24.
Make topping just before
serving: Slice nectarines
and in a bowl toss with sugar. Let
nectarines stand, tossing occasionally, until sugar is dissolved and juices
are released, about 5 minutes. Mound
topping on cheesecake and serve immediately.
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