As I look out my window this morning, I can see the mist lingering over the flower garden and the pasture beyond. It is a sure thing – when the calendar says September there is a feeling of change in the air. Gardens and farmers’ markets are bursting with fruits and vegetables; so much to cook, so little time!
This past weekend I made this peach cheesecake with shortbread crust. It is a stunning summer dessert, and who does not like peaches? Make this in a springform pan and remove it from the base to serve. It is not difficult, and it’s tacky to serve a dessert on a springform base. If you follow my instructions below you can achieve a professional dessert.
Peach Cheesecake
Crust
1-3/4 cups all-purpose flour
1/4 cup white sugar
3/4 cup butter, softened
Cream Layer
1 – 250gr. cream cheese,
light or regular
1 cup icing sugar
1 tsp. white vanilla
3 cups whipped cream
(measure after it is whipped)
Peach Topping
1-1/2 cups water
1/2 cup white sugar
2 Tbsp. thermflo or clear jel
1 – 85gr. peach or orange jello
7-8 peaches
For crust, mix ingredients with your hands or a pastry blender. Press firmly into a 10” springform pan. Smooth it with the back of a spoon.
Bake at 350º F for about 20 minutes or until the crust looks firm. Do not brown or it will crumble.
Cool.
Beat cream cheese, icing sugar and vanilla.
Fold in whipped cream.
Spread on cooled crust and refrigerate while making the topping.
Put water, sugar and clear jel into a small saucepan.
Boil until slightly thickened, 1-2 minutes.
Remove from heat and add jello, stir until dissolved.
Peel, pit and slice peaches into a bowl.
Pour warm jello mixture over the peaches.
Cool to lukewarm, then put peach topping on cream cheese layer.
Refrigerate for several hours or overnight.
Garnish with additional whipped cream and fresh mint.
