Peaches and Cream Cheesecake |
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Prep Time: 1 Minutes Cook Time: 2 Minutes |
Ready In: 3 Minutes Servings: 12 |
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Cheesecake Extraordinaire Ingredients:
1 1/4 cups graham cracker crumbs |
3 tablespoons sugar |
1/4 teaspoon ground cinnamon |
1/4 cup butter or 1/4 cup margarine, melted |
24 ounces cream cheese |
3/4 cup sugar |
5 teaspoons cornstarch |
4 eggs |
1 egg yolk |
1 teaspoon vanilla extract |
1 teaspoon lemon juice |
2/3 cup whipping cream |
1 1/3 cups peeled and finely chopped peaches |
2 medium peaches, sliced |
1 tablespoon lemon juice |
1 cup peach preserves |
Directions:
1. In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. Add eggs and egg yolk, one at a time, beating well after each addition.
5. Beat in vanilla extract and lemon juice.
6. Stir in whipping cream; fold in peaches.
7. Pour mixture over the crust.
8. Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
9. Remove cake from oven and run a knife around the inside edge of the pan.
10. Turn the oven off; return the cake to the oven for an additional 1 hour.
11. Chill, uncovered, overnight.
12. Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
13. Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
14. Drizzle warm preserves over the cheesecake.
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