Peaches and Cream Cheesecake

My friend Rosemary posted this on her facebook page. Thanks for sharing with everyone Rosemary.


Peaches and Cream Cheesecake


Preheat oven 350.



PEACH FILLING

10 oz. dry pack frozen peaches (unstweetened, not in syrup) thawed

1/2 cup apple cider or apple juice

1 Tbls. cornstarch

1 Tbls. sugar

1/8 teas. ground cinnamon

Drain the peaches on paper towels (important) and refrigerate 5 slices for decorating the cake. cute the remaining peaches into 1/2 inch pieces. Put the cide in a small saucepan. Add cornstarch, sugar and cinnamon and whisk until completely dissolved. While stirring constantly bring to a full boil over medium heat and cook for another 1 minute, until thickened. Remove from the heat and fold in the cut up peaches. Set aside to cool while you make the cake.

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Cheesecake

3 8oz packages REAL Cream Cheese (philly brand)

1 1/3 cup sugar

1/4 cup cornstarch

1 Tbls pure vanilla extract

2 extra-large eggs

2/3 cup heavy whipping cream

Put one package of cream cheese, 1/3 c of sugar and then the cornstarch in a large bowl. Beat with an electric mixer until creamy about 3 minutes. Beat the remaining cream cheese in one package at a time, scraping down the bowl after each one, increase the speed on the mixer, then add the vanilla. Beat in the eggs one at a time beating well after adding each one. Beat in the cream just until completely blended. BE CAREFUL NOT TO OVERMIX. Gently spoon the batter over the crust, then spoon the peach mixture on the top. Gently spread the peaches almost to the edge of the pan, covering the filling.

Now) place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Depending on your oven and location - Here at my house Utah I have to bake it about 90 minutes. (keep an eye on it). until its golden brown.

Remove form water bath and let cool for 2 hours. WALK AWAY AND LEAVE IT TO SET-DON'T MOVE IT.

Leave the cake in the pan cover loosely with plastic wrap and refrigerate until completely cold, perferably overnight or at least 4 hours.

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Crumb topping

3/4 c flour

1/3 c packed light brown sugar

1/2 teas. cinnamon

Grated rind of 1 large lemon (1 teas)


1/2 cup (1 stick cold unsalted butter cut into pieces)


Preheat oven 350

Generously butter jellyroll pan or baking pan.

Mix flour, brown sugar, cinnamon and lemon rind in medium bowl, work the butter in with your fingers until course crumbs form.

Spread out the crumbs in the pan, Bake until the topping is golden brown bubbly and slightly crunchy about 15 minutes tossing the misture with a spatula 2 or 3 times. Watch it carefully, It's ready when it turns light golden brown( don't let it brown too much). Let the mixture cool for 30 minutes then break it into fine crumbs. (If you have extra topping put it into freeze bag and freeze up to 1 month> It's great in Ice Cream.

TO DECORATE YOUR CHEESECAKE

Release and remove sides of the springform leaving the cake on the bottom of the pan. Place on serving plate. top the cake with the cinnamon crumbs and decorate the center with the peach slices. Refridgerate until ready to serve. You can freeze left over cake for up to 1 month. Enjoy!