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Sunday, June 12, 2011
Peach Cheese Cake
2 cup oats 2/3 cup brown sugar 1/2 cup butter, melted chopped nuts (optional)
11 oz. cream cheese, softened 3/4 cup condense milk 1 cup sugar 3 eggs 1 tsp. vanilla 1 cup orange juice 2 tsp. cornstarch 2 cup drained peach slices (canned) Nutmeg
Method: Combine oats, brown sugar and 1/2 cup chopped nuts and butter. Mix well and press into the bottom and about 1 1/2 inches up the side of an ungreased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool.
For filling, combine cream cheese and condense milk and beat at high speed of mixer for 7 minutes or until very smooth. Gradually add 3/4 cup sugar beating constantly. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Pour into the crust and bake at 350 degrees for 35 to 40 minutes or until firm.
To prepare glaze, combine orange juice, cornstarch, and the remaining 1/4 cup sugar in a saucepan. Bring to a boil and cook until the mixture is thick and clear. Cool to room temperature. Arrange sliced peaches on the cheesecake. Pour the cooked glaze over the peaches. Sprinkle lightly with nutmeg. Chill several hours before serving.