Summer Fest: Peaches & Cream Cheesecake

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
Ingredients
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

To Serve:
Peach Puree
Whipped Cream
Grilled Peach Slices

Method

1. Preheat oven to 350 degrees. Place a water bath in the middle rack of the oven.
2. 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!)
3. 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.
4. Pour batter onto crumb crust and place in warmed water bath. Bake for about an hour, until done.
5. Turn off oven and let sit inside oven for 1-2 hours. Remove and let cool completely overnight. 
6. 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