One of the things I love about summer are the fresh, juicy peaches that are so plentiful at the market this time of the year. However, I have never been one to just bite into a peach as there is something about that fuzzy skin that gives me shivers. Lately, I have a lot of bizarre reactions to the textures of certain foods. Still I love to eat peaches once they have been peeled and was glad to come across a recipe that puts them to perfect use. It’s been a while since I have made a cheesecake and while rummaging through a box of old recipes last week, I a Fresh Peach Cheesecake Recipe from the July 2002 issue of Bon Appetit. I modified the recipe slightly and am thrilled with the results.
This is by far the best cheesecake I have ever made. The New York style cheesecake has a hidden layer of sweet peach compote that is truly to die for. I opted for a graham cracker crust for this cheesecake, since that’s what I had on hand. I think next time I will go with the gingersnaps. As wonderful as this cheesecake was, I think the gingersnap crust will put it over the top.
It’s Peach Perfection!
This is a do ahead dessert. You’ll need to begin preparing this dessert at least one day in advance. But trust me when I say that this cheesecake is worth every bit of love and effort you put into it.
- 2½ cups graham cracker crumbs
- ½ cup (1 stick) butter, melted
- 4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
- 2 tablespoons plus 1¼ cups sugar
- 2 tablespoons fresh lemon juice
- 4 8-ounce packages cream cheese, room temperature
- 4 large eggs
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- ¾ cup peach preserves
- 2¼ teaspoons fresh lemon juice
- ½ large peach, peeled, pitted, very thinly sliced
- For Crust: Preheat oven to 350 degrees F. Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2¾-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
- For Filling: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1¼ cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
- For Glaze: combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within ¼ inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.