Sweet Cheesecake Recipes
Fresh Peach Cheesecake
Yield: 12 servings; 2 1/4 cups sauce
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup softened butter
Filling
- 3 envelopes unflavored gelatine
- 3/4 cup water
- 2 pounds peaches (6 medium size)
- 1 tablespoon fresh lemon juice
- 2 egg yolks
- 3/4 cup granulated sugar
- 16 ounces cream cheese (at room temperature)
- 2 egg whites
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup heavy cream
Crushed Peach Sauce
- 6 medium peaches (about 2 pounds)
- 1/3 cup granulated sugar
Instructions
Crust
- Blend ingredients together; press firmly into even layer over the bottom of a 9 inch springform pan.
Filling
- Soften gelatine in water. Pit and thoroughly crush or puree peaches in blender (should have 3 cups).
- Stir in lemon juice.
- Beat egg yolks slightly in top of double boiler. Stir in 1/2 cup crushed peaches and 3/4 cup sugar. Cook and stir over hot water until mixture thickens.
- Mix in softened gelatine. Remove from heat.
- Combine cream cheese and remaining peaches. Stir in gelatine mixture. Chill until mixture mounds.
- Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form.
- Whip cream stiff.
- Fold egg whites and cream into cheese mixture. Pour into prepared pan.
- Chill at least four hours or until firm.
- Serve with Crushed Peach Sauce.
Crushed Peach Sauce
- Pit and slightly crush peaches. Stir in sugar.