Peach Cheesecake

1. 1

   Puree peaches in food processor to make 2 cups

2. 2

   Remove puree set aside

3. 3

   Puree all the cream cheese then gradually add eggs one at a time, add the peach puree, 1 T. brandy, 1 cup sugar and 1/2 cup sour cream

4. 4

   When mixture is blended pour half of it into the prepared crust. Then slice very thin peaches on the mixture and carefully pour remaining puree over peaches

5. 5

   Bake one hour at 325 or until cheesecake is set in center and beginning to brown.

6. 6

   Cool, place in refigerator to chill. Can be made up to 2 days ahead

7. 7

   For glaze (if desired) Mix preserves, 1 1/2 tsp lemon juice in saucepan and stir over medium heat until glaxe simmers. Strain into small bowl. Release pan sides of cheesecake and spread glaze over top of cheesecake to within 1/4 inch of edge. Chill until glaze sets for at least 30 minutes or up to 8 hours. Arrange peach slices in center of cake.

8. 8

   Serve with whip cream

9. 9

   You can substitute mango for the peaches.

No nutritional information available.

No additional tips available.