PEACH MELBA CHEESECAKE

PEACH MELBA CHEESECAKE image

Yield 12 Servings

Number Of Ingredients 12

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 (8 oz. ea.) pkgs. cream cheese
1 cup sugar
1 cup (8 oz.) sour cream
1/2 cup all-purpose flour
1 tsp. vanilla extract
1 egg
1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: fresh raspberries and additional peches and sugar

Steps:

In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-inch springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg; beat on low speed just unitl combined. Stir in peaches. Pour over crust. Place pan on a baking sheet. Bake at 325 degrees F for 55 to 65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.