What do you think about this revamp? This is a combination of the Pumpkin Cheese Cake I made & your recipe. I left 2 different ways to bake it I'm not sure which way it should be baked. I was going to leave out the spices but I think It might cover up some soy & Tofu taste. If you try it let me know It sounds kind of good! The Pumpkin One was real good too!
Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
Filling:
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
Cheese Cake:
12 oz (1 pkg.) Mori-NuŽ Silken Tofu - Extra Firm Lite
1 1/4 cup sugar
2 (8-oz. pkgs) SOY cream cheese, at room temperature
1 T. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. cornstarch
1/4 tsp. ground allspice
1/4 tsp. ground cloves
6 egg whites
Glaze:
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced
Instructions:
Preheat the oven to 350°F. Lightly coat an 8" or 9" springform pan with non-stick vegetable spray.
Crust:
In a food processor or blender, grind gingersnaps until crumbly. Press crumbs evenly over bottom of prepared pan.
For filling:
Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
@ 350 Degrees-Tap pan a few times against counter to break up any air bubbles. Bake 65 minutes until cheesecake puffs and the center is almost set. Transfer to a rack and let cool. To serve, run a knife around the sides to loosen cake. Release the pan sides. Cut into wedges.
OR
@ 325 Degrees-Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
For glaze:
Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
Makes 12 servings.
--------------------
Judy
Edited by mrsbunker (08/22/06 12:51 PM)
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Re: littlelani-Peach Cheesecake with Gingersnap Crust-modified
