Wednesday, March 20, 2013

Peaches and Cream Cheese Cake



My husband is a cheesecake fanatic! He loves all kinds of cheesecake.......chocolate chip, cherry, dutch apple........any kind! However, I will say that this recipe is truly close to our heart. Picking peaches from the family trees is an annual tradition for the two of us, and every year, we spend that evening peeling and canning the fruits of our harvest to last us throughout the year. The peaches used in this recipe come from a quart of our fresh peaches, preserved without additional sugar. You will love the creamy cool cheesecake paired with the sweet peaches. It is the South on a plate!



FOR THE CRUST
3 Cups Graham Cracker Crumbs
1/2 teaspoon Cinnamon
1 Stick Butter, Melted
FOR THE FILLING
1 Pound Cream Cheese, Softened
3 Eggs, Room Temperature
1 Cup Sugar
1 Pint Sour Cream
1 teaspoon Vanilla
1/2 Cup Peaches, Diced
FOR THE TOPPING
1 Cup Peaches
1 1/2 Cup Peach Juice
1/4 Cup Sugar
ADDITIONAL ITEMS
4 Cups Boiling Water

Preheat Oven Temperature: 325 Degrees
1. Combine the crust ingredients and use a fork to combine. Pour into a 10-inch springform pan and press down firmly to form the bottom and side crust. You can also use a glass to help push it up the sides. Place in the refrigerator to set.
2. Place the cream cheese in the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed for 3 minutes or until fluffy. Add the eggs, one at a time, whisking thoroughly between each addition. With the mixer on medium-low, slowly stream the sugar into the bowl; allow to fluff slightly. Slowly add the sour cream and vanilla to the mixer. Whisk until just combined and smooth. Remove the bowl from the mixer and gently fold in the diced peaches.
3. Remove the chilled crust from the refrigerator. Use a large piece of aluminum foil and wrap the spring from pan. This will help prevent the water from the water bath from penetrating the cheesecake. Place in a roasting pan.
4. Pour the filling into the prepared crust and gently smooth the top.
5. Carefully pour the boiling water into the pan until it reaches approximately halfway up the side of the cheesecake pan.
Pre-Bake
6. Place in the preheated oven and bake for 45 minutes. This will really depend on your oven. You want the center slightly giggly but the cheesecake mostly set.
7. Remove from the oven and carefully remove the cheesecake pan from the water bath. Allow to cool on the counter for at least 30 minutes.
8. Carefully cover with plastic wrap and chill in the refrigerator for 5-6 hours.
9. To make the topping, place the sugar, juice, and remaining peaches in a sauce pan and boil on medium low for 1 hour. Remove from heat and allow to cool. Place in a resealable container and chill in the refrigerator.
10. To serve, slice the cheesecake and then top with you peach syrup.


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