Peach Blueberry Cheesecake Food

MINI GEORGIA PEACH CHEESECAKES

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

DRUNKEN BLUEBERRY PEACH CHEESECAKE TART

Steps:

• 1. ********** MAKING THE CRUST **********
• 2. Place a rack in the middle position, and then preheat the oven to 300f (150c).
• 3. Melt the butter in a butter warmer pan, or in the microwave, and set aside
• 4. In the bowl of a food processor, fitted with an S-blade finely grind the nuts. Chef's Note: Don't grind them down too much, or you'll wind up with nut butter. I HATE it when that happens.
• 5. Add the sugar, and then pulse to mix. Add the flour, and then pulse to throughly combine
• 6. Put the food processor on slow, and add the melted butter through the food tube. Blend until throughly combined.
• 7. Place the nut mixture into a 9 inch tart pan with removable bottom.
• 8. Using your fingers, spread the mixture evenly on the bottom, and up the sides of the tart pan.
• 9. Place the tart pan on a baking sheet, and pre bake in the preheated over for 15 to 20 minutes. Chef's Note: This is just enough time to help set the crust, but not completely bake it.
• 10. Remove from oven, and allow to completely cool. Chef's Note: The pre baking of the crust is not an absolute necessity; however, I like the additional crunch it imparts to the crust.
• 11. ********** MAKING THE FILLING **********
• 12. Place a rack in the middle position, and preheat the oven to 300f (150c).
• 13. Wipe out the bowl of the food processor, and refit with the S-blade. Add the eggs, and beat until thick and lemon colored, about 1 to 2 minutes, on high speed.
• 14. Add the sugar, cream cheese, and the vanilla, and continue to beat until smooth. Chef's Note: For most of my cheesecake recipes, I do add other ingredients; such as lemon or orange zest, and sour cream, but not for this one.
• 15. Remove the S-blade and then incorporate 1/2 cup of the blueberries into the mixture. Chef's Note: Use a spatula for this step, and be careful not to break the berries.
• 16. Pour mixture into the cool tart pan, until it is about 1/4 to 1/2 inch from the top of the pan.
• 17. Chef's Note: You will more than likely have more filling than you need to fill the pan. If this happens, pour the remaining filling into individual ramekins, and cook along with the tart. The filling tastes good, all by itself.
• 18. Place the tart, and any additional ramekins into the preheated oven, and bake until the filling is set, about 35 to 40 minutes.
• 19. Remove from the oven, and allow to completely cool, about 3 to four hours, before performing the remaining steps.
• 20. Arrange the thinly sliced peaches in a clockwise circle around the outer edge, and allow to slightly overlap. Then, going counter clockwise arrange another circle in the center.
• 21. Heat the preserves, and the bourbon in a small saucepan, and bring to a slight simmer.
• 22. Use a pastry brush to brush the drunken preserves over the peaches, and then add the remaining 1/2 cup blueberries to the pan, and coat with the remaining sauce. Sprinkle them over the top of the peaches.
• 23. Allow to cool in the fridge for at least an hour before serving.
• 24. Chef's Note: Peaches are not always easy to find; especially in the Autumn and Winter months. I've used other fruits; such as apples, and pears. However, I like to slightly pre bake these types of fruits in the oven (after slicing) just to soften them up a bit. Whatever fruit I use, I do not bake it with the cheesecake.
• 25. Chef's Note: I used peach preserves because that's what I had on hand; however, I see no problem with using other types. In other words: Experiment, and have fun. And, yes, if you don't want to use the bourbon... leave it out.
• 26. Keep the faith, and keep cooking.

PEACH UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

PEACH CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
• Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
• Bake in the preheated oven until set in the center, 30 to 35 minutes.

PEACH BLUEBERRY CHEESECAKE

Steps:

• Heat oven to 350°F Lightly grease 9-inch springform pan.
• In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
• In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well.
• Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set. Turn oven off, let cake stand in oven with door open at least 8-inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
• Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.