Рецепт Peach Melba Cheesecake, without a springform pan
We had a dinner party.
When we have a dinner party I have to make a dessert.
And we all know that I’m not a pastry chef.
After my mother died I got her recipe box. It was a fairly large box that she kept all of her recipes in, hand-written, cut out of magazines or newspapers, etc.
The recipes were in no particular order or grouping. I went through the box, reading and sorting. When I was done I realized that at least 75% of her recipes were for sweets…. cakes, pies, tarts, cookies, candies and that all encompassing category of ‘dessert’.
My mother never really liked to cook but she loved to bake and fuss with anything sweet.
I’m the opposite.
But I still need to make a dessert when we have a dinner party.
I decided on cheesecake.
Which, considering my springform pan was tossed out a few years ago and one cannot buy graham crackers here, was, um, an interesting decision.
It was delicious.
I used nectarines rather than peaches. The flavor was better and I didn’t have to peel them.
This makes a big cheesecake, easily serving 12 or more. Next time I’ll only make half.
Peach Melba Cheesecake
Total time: 5 hours 15 minutes work plus 40 minutes baking and at least 4 hours chilling
Ingredients:
Cheesecake:
- 1 cup caramel cookie crumbs or graham cracker crumbs
- 3 tbs sugar
- 3 tbs butter, melted
- 40oz (1200gr) cream cheese, softened
- 1 cup sugar
- 3 tbs flour
- 1 tbs vanilla
- 1 cup Greek yogurt
- 4 eggs
- Peach Melba Topping:
- 10 nectarines
- 1/3 cup sugar
- 2 tbs lemon juice
- 2 cups raspberries
Instructions:
Line a 13 x 9 pan with foil leaving enough hanging over the sides to use as handles. I used a double layer for added strength.
If using cookies roll out with rolling pin to make crumbs.
Mix crumbs, melted butter and 3 tbs sugar.
Pat into the bottom of the lined pan making a crust.
Bake, 325F (165C) for 10 minutes. Remove.
Cream together cream cheese, sugar, flour and vanilla.
Add yogurt and mix well.
Add eggs, 1 at a time, mixing briefly after each addition.
Pour over crust and bake for 40 minutes. Top should look dry and the center should be almost, but not quite, set.
Remove and cool completely. Refrigerate at least 4 hours or overnight.
Before serving lift out of pan using foil handles.
Peach Melba Topping:
Cut nectarines into slices and put into a large baking dish.
Add sugar, lemon juice and stir to combine. Spread out.
Bake, 325F (165C) for 40 minutes.
Remove and cool. Refrigerate until needed.
Purée raspberries. Refrigerate until needed
To serve:
Cut cheesecake and put slices on plates.
Top with peaces and put a large dollop of raspberry purée along side.
We have one barn door done.
The frame isn’t done but the door is hung.
The other door is almost done. It’s bigger and the challenge of hanging it is tomorrow.
Mon mari had his toys lined up so nicely this afternoon I couldn’t resist taking a picture.
Aren’t they cute?
Everyone should have at least 2 tractors…..
Last update on August 18, 2014