WHITE PEACH CHEESECAKE
This was posted at another site by elaina253. Her comments are: "This is SO GOOD! The amaretto gives it this DISTINCT flavor that is UNFORGETTABLE! a cheesecake lovers must try! :)" The recipe calls for canned white peaches but I think if you have some very juicy fresh ones, they could be used. However, I would poach them to remove the skins.
Provided by Nana Lee
Categories Cheesecake
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 450 degrees F.
- CRUST:.
- Beat margarine and sugar until light and fluffy.
- Blend in egg.
- Add flour; mix well.
- Spread dough onto bottom of 9-inch springform pan.
- Bake at 450 degrees F for 10 minutes.
- FILLING:.
- Combine cream cheese, sugar and flour, mixing at medium.
- speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Add peaches and liqueur; mix well.
- Pour over crust.
- Bake at 450 degrees, 10 minutes.
- Reduce oven temperature to 250 degrees F; continue baking 1 hour and 5 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan. Chill.
- Garnish with toasted almond slices and additional peach slices, if desired.
Nutrition Facts : Calories 736, Fat 48.9, SaturatedFat 27, Cholesterol 265.7, Sodium 449.2, Carbohydrate 61.6, Fiber 1.7, Sugar 43, Protein 15.5
PEACH CHEESECAKE
My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.
Provided by trix
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
- Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
- Bake in the preheated oven until set in the center, 30 to 35 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 52.7 g, Cholesterol 67.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 701.2 mg, Sugar 39.1 g
CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE
This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.
COCONUT-WHITE CHOCOLATE CHEESECAKE
Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. -Jamie Harris, Danville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake topped with remaining coconut.
Nutrition Facts : Calories 517 calories, Fat 40g fat (25g saturated fat), Cholesterol 144mg cholesterol, Sodium 332mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.
WHITE CHOCOLATE PEACH CHEESECAKE
Make and share this White Chocolate Peach Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- The crust: position a rack in the center of the oven; preheat oven to 350°.
- Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
- Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
- Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
- Press the dough into an even layer over the bottom of the prepared pan.
- Bake for 25-30 minutes, until it is just beginning to brown; place the pan on a wire rack to cool completely; decrease oven temperature to 325°.
- The filling: add the white chocolate to a stainless steel bowl and set over a medium saucepan filled one third the way with barely simmering water; heat the chocolate, stirring frequently, until it is completely melted and smooth.
- Remove the bowl from the saucepan; let the chocolate cool until tepid.
- In the bowl of an electric stand mixer, using the paddle attachment, beat the cream cheese on med-low speed about 2 minutes, until creamy, scraping down the sides of the bowl as necessary.
- Gradually add the sugar and beat until blended.
- Mix in the vanilla and lemon zest; add in the eggs one at a time, mixing well after each addition (scrap down the sides of the bowl as necessary); add in the sour cream; mix until blended.
- Add in the tepid white chocolate; mix until blended.
- Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
- Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
- Bake in the water bath for 65-75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
- Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
- Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
- Refrigerate the cheesecake for at least 4 hours before making the topping.
- The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
- Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
- Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
- Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
- Stir in the water; bring to a boil over medium heat, stirring constantly.
- Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
- Refrigerate the cake for at least 1 hour before serving.
- To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
Nutrition Facts : Calories 515.3, Fat 36.6, SaturatedFat 22.3, Cholesterol 159.7, Sodium 241.2, Carbohydrate 39.7, Fiber 0.8, Sugar 27.4, Protein 9.1
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