PEACH CHEESECAKE WITH GINGERSNAP CRUST

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PEACH CHEESECAKE WITH GINGERSNAP CRUST

 

This New York-style cheesecake — with a hidden layer

of sweet peach compote — is an ideal do-ahead dessert.

It also travels well: Just glaze the cake in its pan

and chill. When ready to serve, release the sides,

then top the cake with fresh peach slices. Begin

preparing this at least one day in advance.

 

Crust

25 gingersnap cookies (about 6 ounces), coarsely

broken

1/4 cup (1/2 stick) unsalted butter, melted

 

Filling

4 small peaches (about 1 1/4 pounds), peeled, pitted,

sliced 1/4 inch thick

2 tablespoons plus 1 1/4 cups sugar

1/2 teaspoon fresh lemon juice

 

4 8-ounce packages cream cheese, room temperature

4 large eggs

1/2 cup sour cream

1 1/2 teaspoons vanilla extract

 

Glaze

1/2 cup peach preserves

1 1/2 teaspoons fresh lemon juice

1/2 large peach, peeled, pitted, very thinly sliced

 

For crust:

Preheat oven to 350°F. Grind gingersnaps in processor

to coarse crumbs. Add butter and blend until evenly

moistened. Press crumbs over bottom and 1 inch up

sides of 9-inch-diameter springform pan with 2

3/4-inch-high sides. Bake crust until beginning to

brown, about 8 minutes. Cool on rack. Reduce oven

temperature to 325°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 1 1/4 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 be made 2 days ahead. Cover; 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 1/4 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.

 

Makes 12 servings.

 

 

Bon Appétit

June 2002

 

 

 

 

 

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