Recipes for the Web

Barrington Software Incorporated

Crème Fraîche Cheesecakes with Freestone Peaches

Sliced and fanned over the top of these creamy cheesecakes, sweet, aromatic freestone peaches

add superb flavor and texture. If fresh peaches or nectarines are available, you may substitute

them for the canned peaches. When preparing the sauce, combine fresh peach halves with 1/4 cup

water and 1 Tbs. sugar.

12 oz. cream cheese

8 oz. crème fraîche

3/4 cup sugar

2 eggs

1/4 cup heavy cream

1 tsp. vanilla extract

1 cup graham cracker crumbs

4 Tbs. (1/2 stick) unsalted butter, melted and cooled

6 canned freestone peach halves, drained, reserving

1/4 cup liquid

2 Tbs. chopped fresh mint

Preheat an oven to 325ºF.

In the bowl of an electric mixer, combine the cream cheese, crème fraîche and 1/2 of the sugar

and beat on medium speed until smooth. Add the eggs, cream and vanilla and beat until smooth.

In a mixing bowl, combine the graham cracker crumbs, butter and the remaining 1/4 cup sugar and

stir until blended. Divide the graham cracker mixture among 4 mini-springform pans. With the

back of a spoon, spread the mixture smoothly onto the bottom of the pans, then divide the filling

among the pans. Bake until the filling is set, 15 to 18 minutes. Cool to room temperature, then

refrigerate for at least 3 hours.

With the tip of a knife, cut slices about 1/4 inch apart into 4 of the peach halves, keeping the

peach halves intact at one end. Arrange a peach half over each mini-cheesecake, fanning the

peach decoratively over the top.

In a blender, combing the remaining 2 peach halves, peach liquid and mint, and process into a fine

puree. Serve the sauce alongside the cheesecakes. Makes 4 mini-cheesecakes.

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