Cheesecake with Flat Peaches and Amaretti Biscuits
For the base
Blend the amaretti biscuits and walnut kernels with the help of a blender to a powder and melt the butter in a small pan.
Mix the chopped amaretti biscuits and walnuts with the melted butter and stir.
Pour the mixture into an 18cm steel ring with baking paper underneath (if you don't have a ring, use a hinged mould lined with baking paper).
Compress it well with the back of a spoon, place in the fridge for about 30 minutes.
For the cream
Place the gelatine sheets in cold water to soak.
Mix the yoghurt with the mascarpone in a bowl and leave it to one side in the fridge.
In a frying pan, heat half of the peach purée with the sugar and 3moretti lemon juice without bringing it to the boil.
Turn off the heat and add the well-drained gelatine sheets.
Stir until the mixture is smooth.
How to assemble it
Take the biscuit base from the fridge and pour all of the mixture onto the base.
Level the surface well and let it rest in the fridge for at least 5/6 hours.
When the time has elapsed, turn the cheesecake out of the mould and decorate the top with a side strip of amaretti crumbs and slices of 3moretti peaches.
Finally, decorate with mint leaves.