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Cheesecake with Peaches & Chocolate




Source of Recipe


Elaine Radu


Recipe Introduction


"Everybody needs at least one cheesecake recipe in their "repertoire". Cheesecake is a favourite with many "tea-time", or "coffee clutch". The caloric pit-falls of this decadent dessert can be freely discussed with more-or-less guilt... if at all. This recipe had been in my mother's collection for many years before all was passed on to me."




List of Ingredients






GRAHAM CRACKER CRUST
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup melted butter


PEACH FILLING
24 ounces cream cheese
3/4 cup sugar
5 tablespoons cornstarch
4 eggs, plus
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2/3 cup heavy cream
1 1/3 cups peeled and finely chopped peaches


TOPPING
2 medium peaches
1 tablespoon lemon juice
1 teaspoon sugar
1 small semisweet chocolate bar, cut into shavings


Recipe



1. Preheat oven to 350 degrees F.
2. In a large bowl, combine graham cracker crumbs, sugar and melted butter.
3. Mix well.
4. Press into the bottom of a 9-inch springform pan and set aside.
5. In a bowl, combine cream cheese, sugar and cornstarch.
6. Mix until smooth.
7. Add eggs one at a time and egg yolk beating after each addition.
8. Beat in vanilla extract and lemon juice.
9. Stir in heavy cream.
10. Fold in chopped peaches.
11. Pour mixture into the springform pan, over graham cracker crust.
12. Bake at 350 degrees F for 10 minutes.
13. Lower oven temperature to 225 degrees F.
14. Bake for 1 hour and 10 minutes, or until the centre no longer looks wet or shiny.
15. Remove the cake from the oven and run a knife around the inside edge of the pan.
16. Turn the oven off; return the cake to the oven for an additional 1 hour.
17. Chill, in the refrigerator uncovered, overnight.
18. Toss together the peaches, lemon juice and sugar.
19. Arrange on top of the cheesecake.
20. Chill well until ready to serve.
21. Just before serving, sprinkle with the chocolate shavings.