PEACH SAUCE FOR WHITE CHOCOLATE PEACH PIE SWIRL CHEESECAKE

Ingredients:

1 cup peeled sliced peaches (fresh or defrosted frozen)

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

2 teaspoons flour

Directions:

Peel and slice peaches.  Add peaches to a blender or a food processor and puree.  Puree until smooth.  Add sugar, almond extract and apple pie spice.  Blend until combined. Gradually add the flour. Chill, then serve with White Chocolate Peach Pie Swirl Cheesecake. 

One Cup of Peaches

Peaches Pureed

Pureed and Mixed

All Mixed with the teaspoons of flour

Ready to Serve

Served on White Chocolate Peach Pie Swirl Cheesecake

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 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

With Peach Sauce

Struessel Crumbles 

With Peach Sauce and Peach Struessel Crumbles

WHITE CHOCOCLATE RASPBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

12 oz. raspberries (about 2 cups)

2 teaspoons lemon zest

1/8 cup sugar

1 cup heavy cream, whipped

1 drop of raspberry extract, optional

Chocolate shavings for garnish

Raspberries for Garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash the raspberries and set aside about 6 for garnish.

Place the gelatin mixture, raspberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form.  Pour the raspberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and a raspberry.

Ingredients

Gelatin

White Chocolate Chips and Butter

Melted Chocolate

Ready to Puree

Raspberry Mixture

Adding White Chocolate

Whipping Cream

Adding Raspberry and Chocolate Mixture to Whipping Cream

All Mixed Up

Ready to Chill

Ready to Serve