Peaches and Cream Cheesecake
Courtesy of Chef Jim Piano, Bridget Foy's, Philadelphia, PA
Makes 14 servings
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1 TBSP sugar
- 1/3 cup butter
- 3 pounds fresh cow's milk cheese
- 2 cups sugar
- 8 eggs
- 1/2 cup Peach Schnapps or brandy
- 6 peaches, peeled and cut into wedges
- 2 TBSP sugar
- 2 TBSP Peach Schnapps
- Whipped cream
Directions
Butter and lightly sugar 9-inch spring form pan. Combine graham crackers, sugar and butter in food processor and pulse (adding more butter, as needed, until mixture becomes coarse.) Remove dough and press firmly into pan.
Cream together cheese and sugar. Add eggs, one at a time, mix well. Slowly add the schnapps or brandy. Pour over crust and place pan in middle of the oven. Place another pan with water on the bottom of the oven. Bake for 1 hour at 300°F, then 1 hour at 275°F or until firm. Allow to cool for 1 hour before refrigerating overnight.
Combine the sugar and schnapps in medium size saute pan and heat until sugar melts. Toss in peaches and cool. *Caution when heating, schnapps may ignite.
Serve each serving with peach compote and whipped cream.