Peaches 'n Cream Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/4 teaspoon cinnamon
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter - melted
- 2 pounds cream cheese - room temperature
- 1 1/4 cup granulated sugar
- 3 tablespoons all purpose flour
- scantiest pinch of salt
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- 1 tablespoon peach brandy or cognac, optional
- 1/4 teaspoon lemon oil (optional) or pure lemon extract
- 1 teaspoon lemon zest - finely minced
- 5 eggs
- 2 egg yolks
- 1/3 cup whipping cream
- 1/2 cup finely diced dried peaches, plumped, then dried and minced
- SOUR CREAM TOPPING:
- 2 cups sour cream
- 1/2 teaspoon vanilla
- 2 tablespoons granulated sugar
- PEACH TOPPING:
- 3 cups, approximately, skinned peaches, pitted and cut in 1/4 inch wedges
- 1/2 cup peach or apricot jam, warmed and sieved, as glaze
For crust, mix ingredients together and press into the bottom of a 10 inch springform pan.
Preheat oven to 450 F.
For filling, cream the cheese with the sugar. Add flour, salt, vanilla, lemon juice, peach brandy or cognac, lemon zest, lemon oil, eggs, egg yolks, and cream. Blend on low speed until smooth, scraping sides and bottom often to ensure mixture is homogenous. Stir in minced dried peaches.
Spoon into prepared pan. Place baking pan in a roasting pan, which has an inch or two of water on bottom. This is optional, but it makes for a very creamy cake. Make sure your springform exterior is nicely covered with aluminum foil if you choose to use the water bath.
Bake 15 minutes at 450 F. Reduce heat and bake at 300 F. for another 35-40 minutes. Cake should not jiggle too much at this point and it should barely be browned.
Stir sour cream topping ingredients together.
Increase heat to 350 F. Spoon sour cream topping over cake. Bake another 8 minutes. Turn off oven. Let cake sit in oven for about 30 minutes. Remove to refrigerator covered lightly with foil. Chill overnight or several hours.
For PEACH TOPPING, prepare peaches and warm up preserves.
Arrange peaches in concentric circles on top of chilled cake.
Using a pastry brush, dab on warm preserves to glaze cake. Let set.
Recipe by Marcy Goldman
This recipe is smooth and creamy - chilled decadence.