MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Bake Peaches & Cream Cheesecake
Categories: Breads, Fruits, Cheese, Citrus
Yield: 12 servings
9 1/2 oz Graham crackers
1/2 c Unsalted butter; melted
2 ts Kosher salt; divided
2 c Sliced peeled fresh peaches
3/4 c Light agave nectar; divided
24 oz Cream cheese; room temp
16 oz Whole-milk ricotta cheese
1/4 c Fresh lemon juice
3 tb Granulated sugar
2 Fresh peaches; unpeeled,
- sliced
Pulse graham crackers in a food processor until finely
ground, 10 to 15 times. Add melted butter and 1/2
teaspoon salt; pulse until crumbs are evenly moistened,
about 5 times. Transfer crumb mixture to a 9" springform
pan, and press onto bottom and about 1 1/4" to 1 1/2" up
sides, tapering top edge as you press up sides. Freeze
30 minutes.
In a clean food processor, combine sliced peeled
peaches, 6 tablespoons agave, and 1/2 teaspoon salt;
process until smooth, about 2 minutes. Transfer to a
large bowl, and refrigerate until chilled, about 30
minutes.
In a clean food processor, combine cream cheese,
ricotta, lemon juice, sugar, remaining 6 tablespoons
agave, and remaining 1 teaspoon salt. Process until very
smooth, about 2 minutes, stopping to scrape down sides
of bowl as needed. Transfer to a second large bowl.
Spread half of cream cheese filling in prepared crust in
an even layer; freeze 45 minutes. Chill remaining cream
cheese filling (do not let it become too firm).
Carefully spread half of chilled peach puree in an even
layer on top of cream cheese filling in pan; freeze 45
minutes. Carefully spread remaining cream cheese filling
in an even layer on top of peach layer; freeze 45
minutes. Spread remaining peach puree on top. Cover pan
with plastic wrap; freeze until firm but not completely
frozen, 3 to 4 hours.
Remove sides of pan; transfer cheesecake to a serving
plate. Top with unpeeled peach slices.
By Justin Chapple
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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