fresh peach cheesecake

Name: Fresh Peach Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup(s) butter, melted or 1/4 cup if making gingersnap crust.; 2-1/2 cup(s) graham cracker crumbs or 25 gingersnap cookies into coarse crumbs; ## FILLING; 4 package(s) (8 ounces) cream cheese, softened; 1-1/4 cup(s) plus 2 tbsp.sugar; 4 - small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick; 4 - eggs; 2 tablespoon(s) fresh lemon juice; 1/2 cup(s) sour cream; 1-1/2 teaspoon(s) vanilla; ## GLAZE; 1/2 cup(s) peach preserves; 1-1/2 teaspoon(s) fresh lemon juice; 1/2 - large peach, peeled, pitted, very thinly sliced

(1 RATING)

24 Pinches 6 Photos

Anita Hoffman

Holland, PA

Updated on Nov 18, 2014

This is a New York style cheesecake with a hidden layer of sweet peach compote that is truly delicious. The best cheesecake! It's a do ahead dessert and it travels well. Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top with fresh peach slices. Prepare this cheesecake at least one day in advance.

Rate

prep time 30 Min

cook time 1 Hr 15 Min

method Bake

yield 12 serving(s)

Ingredients

1/2 cup butter, melted or 1/4 cup if making gingersnap crust.
2-1/2 cup graham cracker crumbs or 25 gingersnap cookies into coarse crumbs
FILLING
4 packages (8 ounces) cream cheese, softened
1-1/4 cup plus 2 tbsp.sugar
4 - small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
4 - eggs
2 tablespoons fresh lemon juice
1/2 cup sour cream
1-1/2 teaspoon vanilla
GLAZE
1/2 cup peach preserves
1-1/2 teaspoon fresh lemon juice
1/2 - large peach, peeled, pitted, very thinly sliced

How To Make fresh peach cheesecake

Step 1

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.

Step 2

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. Cool compote.
Step 3

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.
Step 4

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.
Step 5

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.
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