White Chocolate Peach Cheesecake Recipes

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

PEACH CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
• Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
• Bake in the preheated oven until set in the center, 30 to 35 minutes.

WHITE CHOCOLATE PEACH CHEESECAKE

Steps:

• The crust: position a rack in the center of the oven; preheat oven to 350°.
• Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
• Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
• Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
• Press the dough into an even layer over the bottom of the prepared pan.
• Bake for 25-30 minutes, until it is just beginning to brown; place the pan on a wire rack to cool completely; decrease oven temperature to 325°.
• The filling: add the white chocolate to a stainless steel bowl and set over a medium saucepan filled one third the way with barely simmering water; heat the chocolate, stirring frequently, until it is completely melted and smooth.
• Remove the bowl from the saucepan; let the chocolate cool until tepid.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the cream cheese on med-low speed about 2 minutes, until creamy, scraping down the sides of the bowl as necessary.
• Gradually add the sugar and beat until blended.
• Mix in the vanilla and lemon zest; add in the eggs one at a time, mixing well after each addition (scrap down the sides of the bowl as necessary); add in the sour cream; mix until blended.
• Add in the tepid white chocolate; mix until blended.
• Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
• Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
• Bake in the water bath for 65-75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
• Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
• Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
• Refrigerate the cheesecake for at least 4 hours before making the topping.
• The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
• Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
• Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
• Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
• Stir in the water; bring to a boil over medium heat, stirring constantly.
• Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
• Refrigerate the cake for at least 1 hour before serving.
• To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.