Peach Cheesecake

Before school started we were invited to a brunch.  The hostess called it "drunk brunch".  I was in charge of bringing dessert and thought that I should bring something with alcohol in it. 

When I was talking about it with my husband, he remembered an idea that someone had given us while in Napa.  They recommended soaking peaches in a sweet wine and put them on cheesecake. A perfect idea for our brunch.

I found a recipe on Epicurious from Bon Appetit. They didn't call for the wine soaked peaches, but I soaked them over night and topped the cheesecake in the morning.  I soaked the ones that were in the compote also, but since it was baked I'm sure the alcohol cooked out.

"Drunk" Peach Cheesecake
From: Bon Appetit via Epicurious
 
Ingredients
Crust

• 25 gingersnap cookies (about 6 ounces), coarsely broken
• 1/4 cup (1/2 stick) unsalted butter, melted

Filling

• 4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
• 2 tablespoons plus 1 1/4 cups sugar
• 1/2 teaspoon fresh lemon juice

• 4 8-ounce packages cream cheese, room temperature
• 4 large eggs
• 1/2 cup sour cream
• 1 1/2 teaspoons vanilla extract

Glaze

• 1/2 cup peach preserves
• 1 1/2 teaspoons fresh lemon juice
• 1/2 large peach, peeled, pitted, very thinly sliced

Directions

 

For crust:
Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs or crush in a zipper bag with a rolling pin. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.

 

For filling:
Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.

Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.

Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on cooling rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)

 

For glaze:
Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

It was delicious.  I wish I would have had a chance to go to the farmers' market for the peaches, but store bought worked just as well.