Fresh Peach Cheesecake
1/2 cbutter, melted or 1/4 cup if making gingersnap crust.
2-1/2 cgraham cracker crumbs or 25 gingersnap cookies into coarse crumbs
4 pkg(8 ounces) cream cheese, softened
1-1/4 cplus 2 tbsp.sugar
4small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 Tbspfresh lemon juice
1/2 csour cream
1/2 cpeach preserves
1-1/2 tspfresh lemon juice
1/2large peach, peeled, pitted, very thinly sliced
How to Make Fresh Peach Cheesecake
- Crust: Add butter to graham cracker crumbs and stir until evenly moistened.
Press crumbs over bottom and 1 inch up sides of a 9 inch spring form pan.
Bake crust at 350 degrees about 8 minutes or until crust is beginning to brown.
Cool on rack.
Reduce oven temperature to 325 degrees.
- Filling: Combine peaches, 2 tbsp. 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.
- 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, one 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 1/4 hours.
Place hot cheesecake on rack; cool 5 minutes, then run small sharp knife around pan sides to loose.
Place cheesecake, uncovered, on rack in refrigerator and chill overnight.
Can make up to 2 days ahead. Cover and keep chilled.
- GLAZE: Combine preserves and lemon juice in heavy small saucepan.
Stir over medium heat until glaze comes to a simmer.
Strain into a 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.
To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.