Peach Cheesecake- My 100's Blog Post
Ingredients
Ingredients for sponge cake:
1/2 cup all-purpose flour
1 teaspoon baking powder
3 extra large eggs, separated
3 tablespoons unsalted butter, melted
Ingredients for cheesecake batter:
2 cups frozen yellow peaches, thawed
2 tablespoons sugar (or more, to satisfy your taste)
1 teaspoon lemon juice
1 tablespoon corn starch
2 8s oz. packets Neufchatel cheese, softened at room temperature
1 tablespoon water
3 eggs
Preparation
1
Directions for sponge cake:
2
Preheat oven to 350*F and butter 9’’ spring form. In a small bowl, mix together flour, salt, and baking powder. Beat egg whites into egg white fluff together with 2 tbsp of sugar. Beat together egg yolks and sugar until white. With hand whisk, mix in flour and melted butter. Gradually add egg whites fluff and spoon batter into baking form. Bake for no more than 10 minutes. Set aside to cool completely.
3
Directions for cheesecake batter:
4
In a blender or food processor, combine thawed peaches, sugar, and corn starch. Process until smooth. Pour into a sauce pan and bring to a boil. Boil and stir for 2 minutes. Set aside 2/3 cup of peach sauce and let it cool completely. Cover and refrigerate remaining sauce for serving.
5
6
Pour half of the Neufchatel cheese mixture over the sponge cake. Drop 1/3 cup of peach sauce by ½ tsp onto the Neufchatel cheese layer. Carefully spoon remaining Neufchatel cheese mixture over sauce. Drop remaining 1/3 cup of peach sauce on the top. With a knife or toothpick swirl peach sauce dropped on the top.
7
Bake in 300*F preheated oven for 45 – 50 minutes or until center is almost set.
9
Refrigerate over night. Remove side pan and serve with peach sauce.
.
About
I'm celebrating my 100's blog post!
Yield:
16
Added:
Saturday, March 19, 2011 - 4:32pm
