(contains Brandied Peaches)
Crust:
1/8 Cup Unsalted Butter (melted)
1 ½ Cups White Chocolate Macadamia Nut Cookies (finely chopped)
¼ cup Macadamia Nuts (finely chopped)
¼ cup sugar
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Filling:
1 cup Brandied Palisade Peaches (chopped, separated into ½ and 2 ¼ cups)
2 lbs Philadelphia Cream Cheese (softened)
1 cup Sugar
4 eggs
pinch salt
1 tsp Peach extract
½ tsp Vanilla Extract
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Topping:
¼ cup Brandied Palisade Peaches (chopped)
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Glaze:
2 cups Sour Cream
¼ cup sugar
1 tsp Peach Extract
4 TBS Macadamia Nuts (finely chopped, 2 TBS toasted) |
Sauce:
1 cup Peach Puree (*) |
Directions:
Preheat oven to 325°. Melt Butter and mix crust ingredients. Pat into a 9” Springform Pan. Sprinkle ¼ cup of chopped Brandied Peaches on top of crust. Put aside.
Mix cream cheese and sugar at medium speed in mixer. Add eggs, one at a time. Add extracts, salt. Add ½ cup of chopped Brandied Peaches. Mix until all blended well.
Pour into springform pan and bake at 325° for 50 minutes. Shut off oven and let cool in oven for 15 minutes. Open door and let cool for an additional 30 minutes.
Take out cooled cheesecake. Sprinkle ¼ cup of chopped Brandied Peaches over top.
Mix together sour cream, sugar, 1 TBS chopped macadamia nuts and peach extract. Pour over top of cooled cheesecake. Return to pre-heated oven (325°) and bake for an additional 10 minutes. Shut off oven and let cool in oven for 15 minutes.
Remove from oven and sprinkle 1 TBS of toasted chopped Macadamia Nuts over top.
Chill in refrigerator for at least 4 hours (preferably overnight)
Depan cheesecake and drizzle with pureed peaches. Sprinkle 2 TBS toasted Macadamia Nuts over top.
* To make peach puree, take 2 lbs of Palisade Peaches, preferably freestone and blanche for 1 minute in boiling water. Transfer immediately to an ice water bath. Peel cooled peaches. Simmer cooled, blanched peaches in a mixture of 5 ¼ cups water, 2 ½ cups sugar, 2 TBS lemon juice, 1 tsp Vanilla Extract and 1 tsp grated ginger until soft. Puree in blender and strain..
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