Golden Peach Cheesecake - Polar

Golden Peach Cheesecake

 

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

 

Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup (4 tablespoons) butter, softened or melted
  • 2 tablespoons brown sugar

 

Cheesecake Filling

  • 1 cup Polar Peaches in Light Syrup (for puree)
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 (8 oz.) packages of cream cheese, softened
  • 2 large eggs
  • 2 tablespoons all-purpose flour

 

Golden Peach Topping

  • 1 1/2 cups Polar Peaches in Light Syrup (for topping)
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1/4 cup water
  • 1/2 teaspoon lemon juice

 

Instructions

Crust

  • Tightly wrap the bottom and sides of the spring form pan in foil. Lightly spray an 8-inch spring form pan with nonstick cooking spray. Preheat oven to 350°F.
  • In a food processor, blend graham crackers into crumbs.
  • In a medium bowl, combine graham cracker crumbs, butter, and sugar; stir until crumbs and sugar mix evenly with butter. Press the crust onto the bottom of the spring form pan.
  • Bake the crumb mix in the center of the oven for 6 minutes or until crumbs starts to slightly turn brown. Remove from oven, set aside to cool down. Leave oven on at 350°F.

 

Filling

  • In a mini food processor, puree peaches until smooth. Divide into half and set aside.
  • In a mixing bowl, add in softened cream cheese. Blend on medium speed while gradually adding in sugar. Blend until smooth. Add eggs one at a time; blend until light and whipped.
  • Add in vanilla extract, sour cream, and pureed peaches. Lastly, stir in flour. Pour mixture onto cooled crumb crust.
  • To prevent the cheesecake from cracking on the top after baking, we will bake in a water bath, aka bain-marie. Set the cheesecake on a baking sheet with sides. Set the baking sheet on the middle rack of the oven. Slowly pour one-half inch of hot water onto the baking sheet; then, carefully push the rack in and close the oven door.
  • Bake for 10 minutes then reduce oven temperature to 325 F. Bake for one hour or until set. It’s normal for a baked cheesecake to still jiggle a bit. Insert a toothpick/knife in the center, if it comes out clean, it’s done. Remove from the oven and from the water bath and cool for 45 minutes to one hour. Feel free to throw it into the fridge.

 

Glazed Peach Topping

In a saucepan, whisk sugar, cornstarch, and water over medium heat and bring to a boil. Fold in the other half of peach puree and peach slices, bring the mixture back to a gentle boil, and remember to stir constantly. When it boils, reduce heat and simmer for 1 to 2 minutes or until the sauce thickens. Stir in lemon juice, and remove from heat. Set aside until cool.

 

Decorate cooked peaches on top of cheesecake. Feel free to drizzle the remaining sauce over the cake.

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