Peach and Pinole Cheesecake - Pati Jinich

Name: Peach and Pinole Cheesecake - Pati Jinich
Ingredients: 2½ cups Sweet Orange Pinole (plus more for topping); 8 tablespoons (1 stick) unsalted butter (melted); 1 pound cream cheese; ½ cup sugar; 2 eggs; ⅓ cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt; 1 tablespoon freshly squeezed lime juice; 1 tablespoon cornstarch; 1 tablespoon water; 1 cup freshly squeezed orange juice; 2 tablespoons brown sugar; 1 pound fresh peaches (or thawed from frozen, pitted and diced)

"Peach and Pinole Cheesecake recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”..."

INGREDIENTS

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2½ cups Sweet Orange Pinole (plus more for topping)

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8 tablespoons (1 stick) unsalted butter (melted)

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1 pound cream cheese

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½ cup sugar

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2 eggs

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⅓ cup heavy cream

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1 teaspoon vanilla extract

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Pinch of salt

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1 tablespoon freshly squeezed lime juice

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1 tablespoon cornstarch

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1 tablespoon water

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1 cup freshly squeezed orange juice

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2 tablespoons brown sugar

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1 pound fresh peaches (or thawed from frozen, pitted and diced)

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