| previous | next |
Title: Peach-Glazed Cheesecake
Categories: Cheesecake Cheese Dessert
Yield: 1 Recipe
| CRUST | ||
| 1 1/2 | c | Graham-cracker or zwieback crumbs |
| 1/3 | c | TO 1/2 cup butter |
| FILLING | ||
| 12 | oz | Cream cheese; softened |
| 1/2 | c | Sugar |
| 1/4 | ts | ;salt |
| 1 | tb | Flour |
| 3 | Eggs; slightly beaten | |
| 1 | c | Sour cream |
| 1 | ts | Vanilla |
| TOPPING | ||
| 15 1/4 | Can peach slices; drained, reserve 1/2 cup liquid | |
| 1 | ts | Unflavored gelatin |
| 1 | ts | Lemon juice |
| 2 | tb | Sugar |
| 1/4 | ts | Grated lemon zest |
CRUST: Preat oven to 350ø F. Combine crumbs and butter. Press mixture evenly over the bottom and up the sides of a 9-inch springform pan or 9-inch round layer-cake pan with a removeable bottom. (I usually use a large, deep pie pan.) Bake 10 minutes.
FILLING: Soften cream cheese at room temp; whip until smooth. Blend in sugar, salt and flour. Add eggs, sour cream and vanilla; blend well. Pour into baked crust. Bake in 350ø oven 25 minutes or until cheesecake is set in center. Cool.
TOPPING: Arrange peach slice spoke-fashion on cooled cheesecake. Soften gelatin in lemon juice and liquid from peaches. Add sugar and lemon zest. Heat until sugar and gelatin are dissolved. Cool until slightly thickened. Carefully spoon over peach slices. Chill thoroughly.
from Louise Liska, published in a Pilot Club cookbook in the late 1960's, as printed in Houston Chronicle 5-13-98
typed and posted by teri Chesser 5-98
From: Teri Chesser Date: 05-16-98 (13:34) The Once And Future Legend (1) Cooking
| previous | next |