Ginger-Peach Cheesecake
The recipe Ginger-Peach Cheesecake can be made in around 8 hours and 50 minutes. One serving contains 383 calories, 6g of protein, and 26g of fat. This recipe serves 16. For $1.16 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by BettyCrocker.com. 35 people were glad they tried this recipe. It works well as a hor d'oeuvre. Head to the store and pick up vanilla, sugar, eggs, and a few other things to make it today. With a spoonacular score of 16%, this dish is rather bad. Soy Ginger Glazed Halibut with Ginger Peach Relish, White Chocolate And Ginger Cheesecake, Ginger Brittle And Rhubarb, and Ginger & Christmas pud cheesecake with ginger sauce are very similar to this recipe.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 510 minutes
Ingredients:
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
4 eggs
1 tablespoon finely chopped gingerroot
1 1/2 cups crushed gingersnap cookies (about 30 cookies; 8 oz)
2 teaspoons lemon juice
1 can (15.25 oz) peach slices in heavy syrup, drained, coarsely chopped
3/4 cup peach preserves
1/2 cup sour cream
2/3 cup sugar
1 tablespoon vanilla
Equipment:
springform pan
bowl
aluminum foil
oven
hand mixer
wire rack
knife
frying pan
spatula
Cooking instruction summary:
1 Heat oven to 300F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan. 2 In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches. Pour into crust. 3 Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. 4 Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours. 5 In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.
Step by step:
1. Heat oven to 300F. Wrap foil around outside of bottom and side of 9-inch springform pan to catch drips. In medium bowl, stir together crust ingredients. Press on bottom and 1 inch up side of pan.
2. In large bowl, beat all filling ingredients except eggs and peaches with electric mixer on medium speed until smooth. On low speed, beat in eggs until blended. Gently stir in peaches.
3. Pour into crust.
4. Bake 1 hour 25 minutes to 1 hour 30 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer.
5. Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
6. In small bowl, mix topping ingredients. Carefully spread over top of cheesecake. Run metal spatula along side of cheesecake to loosen.
7. Remove side of pan; leave cheesecake on pan bottom to serve. Store covered in refrigerator.
Nutrition Information:
covered percent of daily need
