ROASTED PALISADES PEACH CRUMBLE CHEESECAKE
Ann Marie Cole | Director of Sales | Fort Collins Hilton
Nothing says late summer in Colorado like the first bit of a sun ripened Palisade peach. Juicy, floral and impossibly sweet, they deserve a dessert that honors their natural perfection. This cheesecake layers the richness of a classic New York style base with caramelized roasted peaches, a buttery crumble and a whisper of cinnamon. It's nostalgia and indulgence in every bite.
Ingredients
32 oz Cream cheese, full fat, at room temperature 255 grams Granulated Sugar 2 tbsp Cornstarch 3 Eggs plus one yolk, at room temperature 2 tsp Vanilla Bean Paste 250 grams Sour Cream, full fat, at room temperature Crust 280 grams Graham Cracker Crumbs 70 grams Granulated Sugar .5 tsp Cinnamon Pinch of salt 110 grams Unsalted Butter, melted
Notes Make roasted peaches lightly sweetened with brown sugar and sprinkle of cinnamon and your favorite streusel recipe for garnish.
Instructions
1.Preheat oven to 350°F. Coat a 9" springform pan with nonstick spray and line the sides with parchment paper. 2.Combine all ingredients until evenly moistened. Use a flat measuring cup to press it into the pan and up the sides. 3.Bake for 10 minutes, then allow to cool while you make the cheesecake. 4.Drop oven temperature to 325°F. Place a large roasting pan on the bottom rack. Place cheese, sugar, and cornstarch in a stand mixer. Use a whip attachment. Mix on low. Scrape. Add eggs one at a time. Scrape. Mix on low. Add vanilla. 5.Fold in the sour cream. Pour half into the crust. Add a layer of the roasted peaches, then add the remainder. 6.Add boiling water to the roasting pan and place the cheesecake above it. Bake for one hour and 15 minutes. Turn the oven off and leave it in the oven with the door cracked for an hour. Pull the cake and leave it on the counter for 30 minutes, then to the refrigerator. 7.Garnish cheesecake with more peaches and top with streusel before serving.
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