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Ingredients
- 25 x gingersnap cookies - (abt 6 ounce) coarsely broken
- 1/4 c. unsalted butter - (1/2 stick) melted
- 4 sm peaches - (abt 1 1/4 lbs) peeled, pitted,
- Â Â and sliced 1/4" thick
- 2 Tbsp. sugar plus
- 1Â 1/4 c. sugar
- 1/2 tsp fresh lemon juice
- 4 pkt cream cheese - (8 ounce ea) room temperature
- 4 lrg Large eggs
- 1/2 c. lowfat sour cream
- 1Â 1/2 tsp vanilla extract
- 1/2 c. peach preserves
- 1Â 1/2 tsp fresh lemon juice
- 1/2 lrg peach peeled, pitted,
- Â Â and very thinly sliced
Directions
- For Crust: Preheat oven to 350 degrees. Grind gingersnaps in processor to coarse crumbs. Add in butter and blend till proportionately moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust till beginning to brown, about 8 min. Cold on rack. Reduce oven temperature to 325 degrees.
- For Filling: Combine peaches, 2 Tbsp. sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat till sugar dissolves and peaches are juicy, stirring occasionally, about 5 min. Uncover and cook till peaches are tender and juices thicken, about 5 min. Cold compote.
- Using electric mixer, beat cream cheese in large bowl till fluffy. Gradually add in 1 1/4 c. sugar and beat till smooth. Beat in Large eggs 1 at a time. Fold in lowfat sour cream and vanilla. Spoon half of cheese mix (about 3 c.) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mix.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake till puffed, set in center, and beginning to brown, about 1 hour. Place warm cheesecake on rack; cold 5 min. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and refrigerateovernight. (Can be made 2 days ahead. Cover; keep chilled.)
- For Glaze: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat till glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Refrigeratecheesecake till glaze sets, at least 30 min and up to 8 hrs. Arrange peach slices in center of cake and serve.
- This recipe yields 12 servings.
- Comments: This New York-style cheesecake - with a hidden layer of sweet peach compote - is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 79 | 33% |
| Total Fat 8.91g | 11% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 127mg | 5% |
| Potassium 182mg | 5% |
| Total Carbs 37.23g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 28.35g | 19% |
| Protein 3.57g | 6% |
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