Cheesecake with Fresh Peach Topping
By: Lady Catherine ...
Published: Sunday, August 24, 2014 - 9:43pm

Ingredients




Simple Graham Cracker Crust:
1 cup graham crackers
4 tablespoons butter, melted
Cheesecake:
¾ cup whole milk
2 teaspoons vanilla
2 eggs
1 cup sugar
½ cup self-rising flour
2 packages (8 oz.) cream cheese
1 teaspoon lemon zest
Topping:
4 fresh peaches
2 tablespoons brown sugar

Preparation

1 Peel, pit and slice peaches.  Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use. 2 Preheat oven to 350 degrees F. 3 In a food processor, process graham crackers and butter.  Pulse until the mixture resembles fine crumbs. 4 Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes.  Remove from oven and let cool. 5 Once cooled, wrap the cake pan in aluminum foil and place into a pan.  Fill the pan with water until the water reaches halfway up the sides of the cake pan. 6 Without cleaning out the food processor, combine all ingredients for the cheesecake filling.  Process until the mixture is light and creamy.  Pour into the prepared cake pan. 7 Bake the cheesecake for about 40-45 minutes or until the center is set. 8 Remove from the oven, then carefully remove the cake dish from the pan.  Remove the foil and transfer to a wire rack, allowing it to cool completely. 9 Top with fresh peaches.  Cover and refrigerate for about 2 hours before serving.