PEACH CHEESECAKE WITH GINGERSNAP CRUST
This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grind gingersnaps in processor to coarse crumbs.
- Add butter and blend until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes.
- Cool on rack.
- Reduce oven temperature to 325°F
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
- Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack.
- Place pan with cheesecake on foil.
- Bake until puffed, set in center, and beginning to brown, about 1 hour.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen.
- Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
- Cover; keep chilled.)
- For glaze:.
- Combine preserves and lemon juice in heavy small saucepan.
- Stir over medium heat until glaze comes to simmer.
- Strain into small bowl.
- Release pan sides; place cheesecake on platter.
- Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
- Arrange peach slices in center of cake and serve.
Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3
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