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Fresh Peach Cheesecake
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Crust:
1 cup graham cracker crumbs
1/4 cup granulated sugar
1/4 cup softened butter
Blend together; press firmly into even layer over bottom of 9-inch springform pan.
Filling:
3 envelopes unflavored gelatine
3/4 cup water
2 pounds peaches (6 medium size)
1 tablespoon fresh lemon juice
2 egg yolks
3/4 cup granulated sugar
16 ounces cream cheese (at room temperature)
2 egg whites
1/2 teaspoon salt
1/4 cup granulated sugar
1 cup heavy cream
Soften gelatine in water. Pit and thoroughly crush or purée peaches in blender (should have 3 cups). Stir in lemon juice. Beat egg yolks slightly in top of double boiler. Stir in 1/2 cup crushed peaches and 3/4 cup sugar. Cook and stir over hot water until mixture thickens. Mix in softened gelatine. Remove from heat.
Combine cream cheese and remaining peaches. Stir in gelatine mixture. Chill until mixture mounds. Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Whip cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill at least four hours or until firm. Serve with Crushed Peach Sauce.
Makes 12 servings.
Crushed Peach Sauce:
6 medium peaches (about 2 pounds)
1/3 cup granulated sugar
Pit and slightly crush peaches. Stir in sugar.
Makes 2-1/4 cups.
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