Crème Fraiche Cheesecakes with Freestone Peaches |
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| 12 ounces cream cheese |
8 ounces Crème fraiche |
| 3/4 cup sugar |
2 eggs |
| 1/4 cup heavy cream |
1 tsp. vanilla extract |
| 1 cup graham cracker crumbs |
2 tablespoons chopped fresh mint |
| 4 tablespoons (½ stick) unsalted butter, melted and cooled |
1/4 cup water |
| 6 Fresh Dickey Farms peach halves |
1 tablespoon of sugar |
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| Preheat oven to 325 degrees. In the bowl of an electric mixer, combine cream cheese, crème fraiche and ½ cup of sugar and beat on medium speed until smooth. Add the eggs, cream and vanilla and beat until smooth. In a mixing bowl, combine the graham cracker crumbs, butter and remaining ¼ cup sugar and stir until blended. Divide the graham cracker mixture among 4 mini-spring form pans and, using the back of a spoon, spread the mixture smoothly onto the bottom of the pans. Divide the filling among the pans. Bake until the filling is set, 15 to 18 minutes. Transfer the pans to a wire rack and let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours. Remove the cheesecakes from the pans and place each cheesecake on a dessert plate. Using the tip of a knife, cut slices about ¼ inch apart into 4 of the peach halves, keeping the halves intact at one end. Arrange a peach half over each cheesecake, fanning the peach decoratively over the top. In a blender, combine the remaining 2 peach halves, ¼ cup of water, 1 tablespoon of sugar and mint and process into a fine puree. Serve the sauce alongside the cheesecakes. |
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| Yield: 4 mini-cheesecakes |
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| Note: Sliced and fanned over the top of these creamy cheesecakes, sweet, Dickey Farms peaches add superb flavor and texture. If fresh peaches are not available, you may substitute ¼ cup of the reserved peach liquid. When preparing the sauce, combine remaining 2 canned halves with ¼ cup water and 1 tablespoon sugar. |
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