Title: Cheesecake ( Peach )
Categories: Cheesecake Fruit
Yield: 12 Servings
| CRUST |
| 1 1/2 | c | Vanilla crumbs |
| 1/4 | c | Granulated |
| 1/4 | c | Finely chopped pecans |
| 6 | tb | Sweet butter; softened |
| FILLING |
| 1 1/2 | lb | Creamed cottage cheese |
| 1/2 | c | Granulated sugar |
| 2 | | Eggs |
| 1 | ts | Vanilla extract |
| 1/2 | c | Light cream |
| 2 | c | Canned peaches; drained and crushed |
| TOPPING |
| 1 1/2 | c | Sour cream |
| 1 | tb | Granulated sugar |
| 1 | c | Canned sliced peaches; drained |
Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla
wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers,
fork, or pastry blender. Press or pat the mixture onto the bottom and sides
of a well-buttered springform pan. Chill in the freezer for 15 minutes.
Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until
smooth. Add the vanilla and light cream and continue to beat until smooth
and fairly thick. Gently fold in the crushed peaches. Pour the mixture into
the chilled pan. Place the springform pan inside of a larger pan containing
1 inch of water and bake in a preheated 325 degree oven for 1-1/2 hours.
Transfer the cake to a wire rack and allow to cool for 30 minutes.
Topping: In a small mixing bowl, beat the sour cream and sugar until
smooth. Spread the mixture evenly over the top of the cake and bake in a
preheated 350 degree oven for 5 minutes. Transfer the cake to a wire rack
and let cool completely. Remove the sides of the springform pan and
decorate the top of the cake with the sliced peaches. Refrigerate
overnight. Remove the cake from the refrigerator 2 hours before serving.
From: Dottie Cross Reformatted for MM by CLM, HCPM52C From: Bobbie Beers
Date: 27 Feb 96