Peach Cheesecake, 3 Ways to Enjoy

Make the Crust

• First, preheat the oven to 350°F. Lightly spray an 8-inch springform pan with nonstick cooking spray. Alternatively, line with parchment paper.
• Next, in a medium bowl, combine the Graham cracker crumbs, butter, and sugar; stir to moisten the crumbs.
• Third, press crust into the bottom and slightly up the sides of the springform pan.
• Fourth, in the center of the oven for 6 minutes or until crumbs just begin to brown.
• Finally, remove from oven; cool. Leave oven on.

Make the Filling

• Purée peaches in a food processor until smooth. Divide in half and set aside.
• In the mixer bowl, beat cream cheese on a medium speed
• Gradually add sugar and beat until smooth.
• Add eggs, one at a time; beat until light and whipped.
• Beat in vanilla, sour cream, and puréed peaches;
• Stir in flour.
• Pour mixture into prepared crumb crust.
• Wrap the bottom and sides of the springform pan in foil and set the pan on a baking sheet that has sides.
• Set the baking sheet on the middle rack of the oven, pour one-half inch of hot water onto the baking sheet. Now, carefully push the rack in and close the oven door.
• Bake for 10 minutes then reduce oven temperature to 325 F. Bake for one hour or until set. Cheesecake is done when a knife inserted in the center comes out clean. The cake should still jiggle a bit when moved.
• Remove from oven and from the water bath and cool for about one hour.
• Cover and chill until ready to serve.

Prepare the Glazed Peach Topping

• Whisk together the sugar, cornstarch, and water in a saucepot over medium heat. Bring to a boil.
• Fold in reserved peach puree and peach slices, bring the mixture back to a boil, stirring constantly Reduce heat and simmer 1 to 2 minutes or until sauce is thickened and translucent. Do not overcook the peaches.
• Remove from heat. Stir in lemon juice and let cool.
• Chill until ready to serve.
• Finally, to serve, arrange cooked peaches decoratively over top of cheesecake. Allow the sauce to drip down the sides.

Make the Cheesecake

• Preheat oven to 350°F.
• Spread chopped pecans in a single layer on a rimmed baking sheet, and bake in preheated oven until fragrant and lightly toasted, about 10 minutes.
• Remove from oven, and cool on baking sheet 20 minutes.
• Process pecans in a food processor until finely ground.
• Transfer to a medium bowl. Add brown sugar, salt, and 1 tablespoon of the tapioca starch; whisk to combine.
• Add beaten egg white, and whisk just until blended.
• Using dampened fingers, press pecan mixture onto bottom and up sides of a lightly greased 9-inch springform pan, making crust about 1/8 inch thick.
• Place a large pan of water on the bottom rack of the oven.
• Put the drained ricotta into a food processor.
• Add 1 peach to ricotta. Process 30 seconds; scrape down sides.
• Add cream cheese, granulated sugar, eggs, and remaining 2 tablespoons tapioca starch. Process 30 seconds; scrape the sides.
• Now add lemon zest, vanilla extract, salt, almond extract, and 1 tablespoon of the lemon juice. Process until smooth, stopping occasionally to scrape the sides.
• Transfer batter to the prepared crust. Place on the center rack of the oven, above the pan of water.
• Bake in preheated oven until top puffs up and begins to brown and center of cheesecake seems almost set (it should still jiggle a little), about 1 hour and 10 minutes.
• Transfer cheesecake to a wire rack, and cool 4 hours. If you prefer, cover and refrigerate overnight, instead of the 4 hours. The cheesecake will settle slightly as it cools.
• Thinly slice the remaining peaches. Toss the peach sliceswith the remaining 1 tablespoon lemon juice in a large bowl. This helps retain the color.
• Arrange the sliced peaches on top of the cheesecake. Garnish with fresh mint, if desired.

Instructions

Peach Filling and Topping:

• In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden or silicone spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

Graham Cracker Crust:

• Line the bottom of 9 - inch springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan when baking in water bath. Set aside.
• Preheat the oven to 425 F.

Make the crust

• To make the crust, use a fork to whisk together graham cracker crumbs and melted butter until all evenly moistened.
• Press the mixture into the bottom of springform pan and place in the fridge or freezer while making the filling.

Cheesecake Filling:

• Beat together softened cream cheese with sugar and vanilla, until smooth and creamy
• Mix in sour cream and corn starch. Add slightly beaten eggs and mix on low just to combine. Do not overmix the batter.
• Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top.
• Place springform pan in large baking or roasting pan, then pour hot water into the pan, until it reaches halfway up the springform pan.
• Bake 13-15 minutes, until the top is set.
• Turn down the oven temperature to 350 F.
• Remove the pan from the oven and arrange a thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
• Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven.
• Bake about 40-45 minutes at 350 F, until the cheesecake is still slightly jiggly in the center.

Cobbler Topping:

• While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder.
• Cut in cold butter with a fork. Add boiling water and stir. Set aside.
• When the cheesecake is almost baked (the top will be set ) remove it from the oven.
• Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping reaches a nice golden-brown color.
• Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour.
• Remove it from the water bath and place on a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
• When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto a serving plate.
• When ready to serve, top the cake with remaining peaches and sauce. For even more amazing flavors, reheat the sauce before drizzling over the cake.
• Store in the fridge.