Fresh Peach Cheesecake

When your Peach Cheesecake recipe contains fresh peaches and then is topped with a Crushed Peach Sauce, can you be anything but 'simply peachy'? Submitted by David McCarthy, Australia

Crust Ingredients & Method

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup softened butter

Blend ingredients and press firmly into an even layer over bottom of 9 inch springform pan.

Filling Ingredients & Method

  • 3 envelopes unflavored gelatin
  • 3/4 cup water
  • 2 lbs peaches (6 medium size)
  • 1 Tbsp fresh lemon juice
  • 2 egg yolks
  • 3/4 cup granulated sugar
  • 16 oz cream cheese (at room temperature)
  • 2 egg whites
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1 cup heavy cream

Soften gelatin in water.

Pit and thoroughly crush or purée 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 gelatin. Remove from heat.

Combine cream cheese and remaining peaches. Stir in gelatin 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 until stiff. Fold egg whites and cream into mixture.

Pour into prepared pan. Chill at least four hours or until firm.

Serve with Crushed Peach Sauce.

Makes 12 servings.

Crushed Peach Sauce Ingredients & Method

  • 6 medium peaches (about 2 pounds)
  • 1/3 cup granulated sugar

Pit and slightly crush peaches. Stir in sugar.

Makes 2 1/4 cups.

Variations

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