Fresh Peach Cheesecake


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Member since 2006
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Filling:
3 envelopes unflavored gelatin
3/4 cup water
2 pounds peaches - about 6 medium
1 tablespoon fresh lemon juice
2 egg yolks
3/4 cup sugar
2 pkgs. (8 oz. each) cream cheese, room temperature
2 egg whites
1/2 teaspoon salt
1/4 cup sugar
1 cup heavy cream
Crushed Peach Sauce:
2 pounds peaches - about 6 medium
1/3 cup sugar


Directions

Blend crust ingredients together; press firmly into even layer over bottom of 9-inch springform pan.


Filling: Soften gelatin in water. Pit and thoroughly crush or purée peaches in blender (should have 3 cups). Stir in lemon juice. Beat egg yolks slightly in top of double boiler. Stir in 1/2 cup crushed peaches and 3/4 cup sugar. Cook and stir over hot water until mixture thickens. Mix in softened gelatin. Remove from heat.


Combine cream cheese and remaining peaches. Stir in gelatin mixture. Chill until mixture mounds. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Whip cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill at least four hours or until firm. Serve with Crushed Peach Sauce.


Crushed Peach Sauce: Pit and slightly crush peaches. Stir in sugar. Makes 2-1/4 cups.


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