12 oz. cream cheese
8 oz. crème fraîche
1/2 cup granulated sugar
2 large eggs
1/4 cup heavy cream
1 tsp. vanilla extract
1 cup graham cracker crumbs
4 tbsp. (1/2 stick/2 oz./56g) unsalted butter, melted and cooled
1/4 cup granulated sugar
Peach Sauce and Fanned Peaches:
6 (canned) freestone peach halves, drained, reserving 1/4 cup liquid
2 tbsp. chopped fresh mint
1. Preheat oven to 325ºF/160ºC.
2. In the bowl of an electric mixer, combine the cream cheese, crème fraîche and 1/2 cup sugar and beat on medium speed until smooth. Add the eggs, cream and vanilla and beat until smooth.
3. In a mixing bowl, combine the graham cracker crumbs, the melted butter and the 1/4 cup sugar and stir until blended. Divide the graham cracker mixture among 4 mini-springform pans (or 9-inch springform pan, if using).
4. With the back of a spoon, spread the graham cracker crumb mixture smoothly onto the bottom of the pan(s), then divide the filling among the pan(s).
If making the cheesecakes in the 4 individual springform pans, bake at 325º F/160ºC until the filling is set, about 15 to 18 minutes. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
If making the cheesecake in one 9-inch springform pan, bake the cheesecake at 325ºF/160ºC for 1 hour. Remove from oven and cool to room temperature. Once coooled, refrigerate cheesecake for at least 4 hours or overnight.
For The Fanned Peaches:
With the tip of a knife, cut slices about 1/4 inch apart into 4 of the peach halves, keeping the peach halves intact at one end. Arrange a peach half over each mini-cheesecake, fanning the peach decoratively over the top.
Note: If making the cheesecake in a 9-inch cheesecake pan, use 4 peach halves. Arranging the fanned peach halves over the top of the cake.
In a blender, combine the remaining 2 peach halves, peach liquid and mint, and process into a fine puree. Serve the sauce alongside the cheesecake(s).
Makes 4 mini cheesecakes or 1 (9-inch) cheesecake.
Source: Williams-Sonoma Kitchen
Date: December 10, 2002