So we are fixed to make our Peach Cheesecake. We are going to start with our crust, we are going to start with one cup of Graham Cracker crumbs, and you can buy. I mean they are already done out for you. You can throw them in the blender and do them yourself.
A fourth of a cup of sugar, and four tablespoons of melted butter. Oh! Yummy, it looks good already. We are just going to swish that around, until all of those crumbs are moistened. I have got two or three cheesecake recipes that I actually make, but I like this one, because it's so basic, and I can kind of have fun with it, and just play with it.
We are just going to pour this into the bottom of an 8-inch springform pan, and mash that around. There is no need to try to fuss and bring them up to the sides. The bottom will make it plenty yummy enough. Set that aside and we are ready to make our filling.
We are going to start with 12 ounces of cream cheese. Naturally a Southern Girl, as using full, full cream cheese, no light for this sister. Alright, and we go and mix that up, and we are going to add our sugar.
Now we are going to add our two eggs, and if the recipe calls for eggs, always use large, unless it specifies different. We are just going to beat that until it's smooth, and we are going to add a half a teaspoon of pure vanilla extract, and if you like these, sometimes I don't always pull out the measuring spoons. I just kind of guess at some things.
Now from our favorite part, we are going to add a fourth of a cup of that wonderful peach jam from Beth's Farm. Oh! Look, it's just so delicious. We are going to beat that in, and look at that, oh! Those beautiful, beautiful chunks of peaches down in there. Let's see what we got. Let's raise it, and see what we have got.
We are ready to go into our crust. Just pour that directly on top. You see those nice pieces of peach in there. You can substitute different jams if you like. If you like blueberry, by all means use blueberry, or if you like blackberry.
So just take this recipe and tweak it and make it your own and let's have the fun of cooking. Now, this is ready to go into the oven, and in about 35-45 minutes, we are going to have a wonderful peach jam cheesecake.
You need to be careful because probably one of the biggest mistakes that people make when baking cheesecake is overcooking it. So you want to take it out of the oven when it's still just a little, little jiggly in the center, and sit it on the counter and let it cool to room temperature before you refrigerate.
I decided since I had so many fresh peaches, I'd make two peach cheesecakes. This one is ready for some topping. You'll want to take a knife and just run around the edges just to make sure it won't give you any problems.
Unsnap your pan, gently lift your ring out, voila, and we are almost there. Oh! We made a beauty. We are going to top it with our peach jam, and we refrigerated this, so it can firm up, because we don't want it run in everywhere.
We are just going to spread it. See that nice little rim to hold our jam on there, in that, beautiful. And I am going to need just a little bit more, because I don't know about you all, but I like mine nice and heavy. I like to know I have got jam on mine.
The garnish, our little price here. I am just going to take some thin slices of peach, and then I am going to take one of those, and I am going to just put a little of notch so that one slice can sit inside the other.
I am going to do that all the way around, so that when each person gets a slice of cheesecake, they are going to have a little fresh peach with it too. Isn't she beautiful, and we are almost through with this.
This will be ready to go back into the fridge, and I wouldn't do this part until the last minute. If you are going to serve this at a dinner party, and say it's 2 'o clock in the afternoon, and you are going to serve it at 7, wait right before you serve it to do this, because sometimes your peaches can turn on you.
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