Peach Cheesecake

Ingredients

cup zwieback cracker crumbs
teaspoon nutmeg
cup melted butter
1 can cling peach slices - (15 ¼ oz)
3 eggs separated
teaspoon salt
1 env gelatin - (¼ oz)
cup large-curd cottage cheese
1 tablespoon grated lemon zest
1 teaspoon vanilla extract

Preparation

1
Combine crumbs, powdered sugar, nutmeg and butter and blend well. Press onto bottom and sides of deep 9-inch springform pan. Drain peaches, reserving 1/4 cup syrup, and set aside.
2
Beat egg yolks over medium heat in top of double boiler. Stir in 1/4 cup granulated sugar, salt and evaporated milk. Cook in top of double boiler over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
3
Soften gelatin in reserved 1/4 cup peach syrup. Stir into hot custard. Remove from heat. Stir in cottage cheese, lemon zest and juice and vanilla. Set aside to cool at room temperature, about 20 minutes.
4
Beat egg whites until stiff. Gradually beat in remaining 1/4 cup granulated sugar. Fold into custard mixture and turn into crumb shell. Refrigerate until set, about 3 hours. Top with drained peaches, arranged in circular pattern.
5
This recipe yields 8 to 10 servings.

Tools

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Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 1:34am

Creator:

Anonymous

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