Summer Fest is here and the celebration has begun! First it was Eggplant and now, Peaches! Be sure to follow the fun on Twitter with the hashtag #cookingwith and share your favorite use of fresh, gorgeous peaches!
I have been dreaming of peaches for a while now, remembering the delicious peaches I had on Martha’s Vineyard last summer. Juicy, fragrant peaches are the sign of summer in the US; not so much here in the Dominican Republic, but I was lucky enough to find some sweet, precious ones in the grocery store!
Cheesecake. It’s a blank canvas for you to go wild on, so I decided to infuse the peach flavor into the custard, as well as serve them alongside both grilled and as a sauce.
Water bath. Most custards are baked in a water bath to insulate the edges of it from over baking before the center gets a chance to set.
Cracker Crust. Actually a ground cookie crust. You can substitute the melted butter for your favorite oil: coconut, olive, sunflower.
Oven Temperature. Some of you might find 350F a little high. This all depends on your oven, so start at 300 if you’re curious and check your progress. You can always pump it up more as you go!
Peaches & Cream Cheesecake
Adapted from In Good Taste
For the Crust:
2 cups vanilla cookies (Nilla Wafers)
3 tablespoons butter, melted
For the Filling:
8 ounces cream cheese (room temperature)
1 egg + 1 egg yolk
1 tablespoon yogurt
3 tablespoons sugar
1 cup fresh peaches, chopped and pureed (reserve 1/2 cup for serving)
2 tablespoons flour
1 tablespoon vanilla extract
Grilled Peach Slices
- Preheat oven to 350 degrees. Place a water bath in the middle rack of the oven.
- In a food processor, grind the cookies and add melted butter. Press into pan and reserve. (Note: Due to the lack of a spring form pan, this was baked in a disposable bread loaf pan!)
- Beat cream cheese until smooth and add egg, egg yolk, sugar, 1/2 cup peach puree and vanilla. Sift flour into the mixture and blend until incorporated.
- Pour batter onto crumb crust and place in warmed water bath. Bake for about an hour, until done.
- Turn off oven and let sit inside oven for 1-2 hours. Remove and let cool completely overnight.
- To Serve: spoon peach puree onto plate and place slice of cheesecake on top; decorate with grilled peach slices and a dollop of whipped cream. Enjoy!
Need more ideas on what to do with Peaches? Check out the following links:
CIA Dropout: Peachy Keen Panna Cotta
What’s Gaby Cooking: Peach and Blueberry Cobbler
In Jennie’s Kitchen: Easy Peach Preserves
I Am Mommy: Peach Bread
Daily Dishin: Fresh Peaches and Cream No-Bake Pie
Cooking With My Kid: Peach & Friends Cobbler Pie
White on Rice Couple: Peach Heirloom Tomato Salad
Cooking With Elise: Bruschetta with Grilled Peach Chutney
Taste With The Eyes: Warm White Peach and Blackberry Cobbler
Recipe Girl: Fresh Peach Pie
A Way to Garden: Farm Fresh Peaches Frozen to Perfection
Napa Farmhouse 1885: Fresh Peach Cookies
Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust
Sweet Life: Sweet Peach Ancho Chile Salsa
Indian Simmer: Indian Peach Gujiya
Dixie Chik Cooks: Peach Cobbler
Food2: 5 Killer Peach Flavored Cocktails
Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches
Cooking Channel: Peaches on the Grill
Add a Pinch: My Grandmother’s Peach Cobbler
And Love It Too: Pan Seared Salmon with Fresh Peach Salsa
From My Corner of Saratoga: Double Caramel Peaches
She Wears Many Hats: Peach Wontons