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I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Saturday, May 25, 2013

WHITE CHOCOLATE PEACH PIE SWIRL CHEESECAKE






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) 
Filling:
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 
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
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 pureePuree 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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