Cheesecake with Fresh Peach Topping
Ingredients
Simple Graham Cracker Crust:
1 cup graham crackers
4 tablespoons butter, melted
Cheesecake:
¾ cup whole milk
2 teaspoons vanilla
2 eggs
1 cup sugar
½ cup self-rising flour
2 packages (8 oz.) cream cheese
1 teaspoon lemon zest
Topping:
4 fresh peaches
2 tablespoons brown sugar
Preparation
1
Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use.
2
Preheat oven to 350 degrees F.
3
In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs.
4
Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool.
5
Once cooled, wrap the cake pan in aluminum foil and place into a pan. Fill the pan with water until the water reaches halfway up the sides of the cake pan.
6
Without cleaning out the food processor, combine all ingredients for the cheesecake filling. Process until the mixture is light and creamy. Pour into the prepared cake pan.
7
Bake the cheesecake for about 40-45 minutes or until the center is set.
8
Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely.
9
Top with fresh peaches. Cover and refrigerate for about 2 hours before serving.
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Added:
Sunday, August 24, 2014 - 9:43pm
