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1
The crust: position a rack in the center of the oven; preheat oven to 350u00b0.
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2
Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
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3
Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
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4
Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
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5
Press the dough into an even layer over the bottom of the prepared pan.
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6
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 325u00b0.
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7
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.
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8
Remove the bowl from the saucepan; let the chocolate cool until tepid.
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9
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.
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10
Gradually add the sugar and beat until blended.
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11
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.
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12
Add in the tepid white chocolate; mix until blended.
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13
Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
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14
Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
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15
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).
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16
Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
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17
Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
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18
Refrigerate the cheesecake for at least 4 hours before making the topping.
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19
The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
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20
Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
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21
Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
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22
Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
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23
Stir in the water; bring to a boil over medium heat, stirring constantly.
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24
Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
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25
Refrigerate the cake for at least 1 hour before serving.
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26
To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
