Friday, June 26, 2009

Peach Cheesecake

I will give the cheesecake recipe I use (from Libby Bryan in Idaho), but you can use whatever cheesecake recipe you favor.
The topping is what this post is really about!
Love cheesecake? Like to try new things? Stray from the tried and true, and traditional? Years ago my Mom tried this when we had fresh peaches on hand and it became an immediate favorite with me!
1 & 1/4 cup graham cracker crumbs (1 pack,crushed)
2 Tablespoons sugar
6 Tablespoons butter, melted
Combine and press into a 10" spring form pan.
Bake 7 minutes @ 375 degrees.
While it is baking, mix 'til smooth:
2 - 8 oz. packages cream cheese (room temp.)
3 eggs
1/2 cup sugar
1 teaspoon vanilla
Pour over crust and bake 18 minutes. When it is cool, you are ready for the fruit topping of your choice.
Or... if you are not into fruit on your cheesecake, try this.
Cool 15 minutes.
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla
Spread on top of cheesecake and sprinkle with nutmeg. Bake 5 more minutes.
Refrigerate 2 hours before serving.
Cook together 'til thick:
1 cup sugar
1 cup water
2 & 1/2 Tablespoons cornstarch
While it's hot, add 3 Tablespoons jello.
Cool and add fruit.
When you use peaches, use orange jello. The peach flavored jello tastes too fake. Add as much fruit as you like.
This recipe for thickening works well for fresh fruit pies too. Like strawberry... just use strawberry jello.
I like cheesecake good and cold, so I refrigerate it for a while after I put the topping on.

Serve and enjoy!
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