Crust:
1 cup (about 20) crushed shortbread cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid shortbread crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth. Put it into the freezer to set while you make the filling for the cheesecake)
1 cup (about 20) crushed shortbread cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid shortbread crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth. Put it into the freezer to set while you make the filling for the cheesecake)
Filling:
1 envelope unflavored gelatin
1/8 cup cold water
1 envelope unflavored gelatin
1/8 cup cold water
¼ cup boiling water
½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder
Peach Pie Swirl:
1 cup peeled sliced peaches (fresh or defrosted frozen)
1 packet gelatin
1/8 teaspoon almond extract
¼ teaspoon apple pie spice (or 1/8 teaspoon cinnamon and 1/8
teaspoon nutmeg)
¼ - ½ (depending on the sweetness of your peaches) cup extra
fine baker’s sugar
a few drops of yellow food coloring
a few drops of yellow food coloring
Whipping cream and apple pie spice for garnish
Directions:
In small bowl, combine
crust ingredients; mix well. Press in bottom of 8-inch springform
pan. Set aside.
In small saucepan, pour
gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir
over medium heat until mixture is hot and gelatin and sugar are dissolved.
Peel
and slice peaches. Add
peaches to a blender or a food processor and puree. Puree until smooth. Pour peach puree into a small saucepan. Chill
for 10 minutes.
In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is
almost completely melted. Remove from heat and continue stirring. It
will finish melting as you stir it.
In large bowl, beat cream
cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture , whipping cream and
vanilla. Beat until
smooth. Pour into crust lined
pan.
Pour packet
of gelatin over peach puree. Let sit 1
minute. In a small saucepan, add sugar
and cook on low until gelatin
dissolves. Add almond extract, cinnamon, and nutmeg to the peaches.
Spoon
about 8 teaspoons full of the peach mixture onto the top of the cheesecake in a
circular pattern. Using a knife in a
circular motion, gently swirl the
peach mixture into the cheesecake. Save
any extra peach mixture to use as a topping.
Cover;
refrigerate 1 ½ to 2 ½ hours or until firm.
Just before serving, run
knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream and shake some cinnamon or apple pie spice
on the whipping cream. Serve with Peach Sauce and Struessel Crumbles (click on Link for Recipe). Store in
refrigerator.
Ingredients |
Ready to Make Crust |
Crust |
one cup of fresh sliced peaches |
peach puree |
White Chocolate Chip ready to melt |
Melted White Chocolate |
Gelatin over cold water |
Gelatin and sugar mixture |
cream cheese and sour cream |
cream cheese and sour cream mixture |
gelatin over peach puree |
cooking peach puree |
peach puree mixture before food coloring |
peach puree mixture with food coloring |
teaspoon dollops of peach ready to swirl |
swirled and ready to set and chill |
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