Peach 'n honey cheesecake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Sugar |
| ½ | cup | Flour, all-purpose |
| ¼ | teaspoon | Cinnamon |
| 16 | ounces | Peach slices, honey-flavored |
| ¼ | cup | Sugar |
| 1 | pack | Gelatin, unflavored |
| ⅛ | teaspoon | Salt |
| 2 | tablespoons | Lemon juice; freshly squeezd |
| 2 | Egg yolks; slightly beaten | |
| 1½ | teaspoon | Lemon rind; grated |
| 1½ | cup | Cottage cheese |
| 2 | Egg whites; stiffly beaten | |
| ½ | cup | Cream, heavy; whipped |
Directions
Cream butter and sugar thoroughly; blend in flour and cinnamon. Pat dough evenly in bottom of an 8" springform pan or an 8" round cakepan. Bake at 425 degrees for 10 to 12 minutes or until crust is golden brown. Remove form oven to wire rack; let cool.
Drain peaches, reserving ⅔ cup syrup. Combine sugar, gelatin, and salt in a 1-quart saucepan. Add lemon juice and reserved peach syrup; stir over medium heat untl sugar and gelatin are completely dissolved. Stir a small amount of hot gelatin mixture into egg yolks; then carefully add to remaining hot gelatin mixture. Cook, stirring constantly, until smooth and thickened. Blend in lemon rind. Set aside to cool.
Blend cottage cheese until smooth in electric blender, or force through a fine sieve; stir into cooled gelatin mixture. Fold in stiffly beaten egg whites; then carefully fold in whipped cream.
Spoon mixture on top of baked crust. Arrange peach slices on top.
Chill thoroughly.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94