1/2 cup graham cracker crumbs
1/2 cup ground hazlenuts
1/4 cup (2 ounces) melted butter
2 pounds softened cream cheese
1 cup yogurt cheese
1 1/2 cups Mascarpone cheese
2 cups sugar
1 tablespoon vanilla
1 tablespoon Marsala wine
1 tablespoon orange juice
PREPARATION: Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan with butter. In a bowl combine the graham cracker crumbs, hazelnuts, and melted butter until well blended and press into the bottom of the springform pan.
In another bowl beat the cream cheese until smooth and creamy. Beat in the yogurt cheese, mascarpone, eggs, sugar, and continue beating until the mixture is very smooth, about 5 minutes. Add the vanilla, Marsala and orange juice and beat until incorporated, 1 minute.
Pour the filling into the prepared crust, and bake until brown and springy-firm, about 1 1/2 hours.
Allow to cool for 4 hours.
Serve with peach coulis.
4 cups sliced fresh peaches
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Combine all in a small saucepan and cook over low heat for 15 minutes, allowing it to form its own syrup.
Cool and place in a blender until well blended. Top either the whole cheesecake or individual slices with this topping.
4 peach slices for garnish
4 mint sprigs for garnish
Powdered sugar for garnish
Garnish with fresh peach slices, mint and powdered sugar.
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