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Peach Ginger Cheesecake - New York Style




Source of Recipe


Internet


List of Ingredients




Preheat oven to 300F - 9” round springform pan (spray butter Pam)

Crust
1 ¼ c graham cracker crumbs
¼ c sugar
1/3 c melted margarine
½ tsp. Ground ginger
Mix well, pat in prepared pan.

Cheesecake

4 pkg 8oz cream cheese softened
1 can sweetened condensed milk (Eagle)
4 eggs
1/3 c flour + 2 heaping tsp.
1 tbsp. Peach extract
1 tsp. Vanilla extract
8 tbsp. grated gingerroot
1/3 c. peach preservers or 1 tin drained mashed peaches (small tin)


Recipe



Mix cream cheese, condensed milk, eggs, flour together well till smooth. Add extracts, grated ginger and peaches.

Optional – if fresh peaches are available, I like to finely slice fresh peaches, toss with a little sugar and place on top of graham crust before pouring filling on top.

Pour filling on top of crust (and peaches if available), bake in preheated oven for 1 hr or till lightly brown and middle has set.

Remove from oven, let cool. Remove springform pan and place on serving platter.

To serve:

Optional - Top cake with sliced fresh or drained can peaches.
Then top with glaze and refrigerate till serving time.

Glaze - over a low heat, warm ½ c. peach preserves ½ c ginger marmalade.