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PEACH CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruits Cheesecakes
Amount Measure Ingredient -- Preparation Method
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-----CRUST-----
1 1/2 cup Vanilla crumbs
1/4 cup Granulated
1/4 cup Finely chopped pecans
6 tablespoon Sweet butter -- softened
-----FILLING-----
1 1/2 pound Creamed cottage cheese
1/2 cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
1/2 cup Light cream
2 cup Canned peaches
Drained and crushed
-----TOPPING-----
1 1/2 cup Sour cream
1 tablespoon Granulated sugar
1 cup 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 TMPJ72B Reformatted for MM by CLM, HCPM52C
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