Recipe Archives->Desserts Cheesecake->Peach 02

PEACH CHEESECAKE WITH GINGERSNAP CRUST
Makes 12 servings.
                                                                               
25 gingersnap cookies (about 6 ounces), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
                                                                               
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
                                                                               
4 8-ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
                                                                               
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Preheat oven to 350F. Grind gingersnaps in processor to coarse
crumbs. Add butter and blend until evenly moistened. Press crumbs
over bottom and 1 inch up sides of 9-inch-diameter springform pan
with 2 3/4-inch-high sides.  Bake crust until beginning to brown,
about 8 minutes. Cool on rack. Reduce oven temperature to 325F.

Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large
saucepan. Cover and cook over medium-high heat until sugar dissolves
and peaches are juicy, stirring occasionally, about 5 minutes.
Uncover and cook until peaches are tender and juices thicken, about
5 minutes. Cool compote.

Using electric mixer, beat cream cheese in large bowl until fluffy.
Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs
1 at a time. Mix in sour cream and vanilla. Spoon half of cheese
mixture (about 3 cups) into crust. Spoon peach compote over by
tablespoonfuls, spacing apart. Top with remaining cheese mixture.

Place large piece of foil on oven rack. Place pan with cheesecake
on foil.  Bake until puffed, set in center, and beginning to brown,
about 1 hour.  Place hot cheesecake on rack; cool 5 minutes. Run
small sharp knife around pan sides to loosen. Place cheesecake,
uncovered, on rack in refrigerator and chill overnight. (Can be
made 2 days ahead. Cover; keep chilled.)

Combine preserves and lemon juice in heavy small saucepan.  Stir
over medium heat until glaze comes to simmer. Strain into small
bowl. Release pan sides; place cheesecake on platter. Spread glaze
over top of cheesecake to within 1/4 inch of edge. Chill cheesecake
until glaze sets, at least 30 minutes and up to 8 hours. Arrange
peach slices in center of cake and serve.

Printable version: peach02.txt.