Peaches & Cream Cheesecake
Sent in by viewer: Hayley Atwood of Sunnyvale
- ¾ c flour
- 1 tsp baking powder
- ½ tsp salt
- 3 ¼ oz dry vanilla pudding (not instant)
- 3 T butter (softened)
- 1 egg
- ½ c milk
- 1 can sliced peaches (drained, but save juice)
- 2, 8oz pkgs cream cheese (softened)
- ¾ c sugar
- 6-7 T peach juice
- 1 T sugar
- ½ tsp cinnamon
- Preheat oven to 350'. Grease bottom & sides of a 10" spring form pan.
- Mix flour, baking powder, salt, pudding, butter, eggs & milk. Beat 2 minutes. Pour into pan.
- Place sliced peaches over this batter.
- In another bowl, combine cream cheese, sugar & peach juice and beat for 2 minutes.
- Spoon over peaches to within 1" of the edge of the batter.
- Mix remaining sugar & cinnamon and sprinkle over cream cheese.
- Bake for 35-40 minutes until crust is golden. Filling will appear soft. Store in refrigerator OVERNIGHT.
Serves 2 people
- 10 oz. cream cheese
- 7 oz. heavy cream
- 4 gelatin leaves
- 3 oz. sugar
- 1 vanilla bean
- 1 peach
- 1 biscuit
- 2 Tbsp. gelatin (new ingredient)
- Bring heavy cream to a boil on stove top.
- Cut vanilla bean in half.
- Add vanilla bean to the cream and stir.
- Add gelatin to the cream and stir.
- Take the warm mixture and add to cream cheese in a bowl.
- Mix together.
- Add sugar and mix.
- Let mixture sit for 10 minutes.
- Pour mixture into 4" ring mold.
- Add sliced peaches to the top if you'd like.
- Refrigerate for 2 hours.
2367 Market Street
San Francisco, CA 94114
400 Dewey Blvd.
Across from Lagunda Honda Hospital
About Nick Ronan:
He left home for London when he was sixteen. Then he returned home to finish school. Afterward, he left for Greece then moved to London that's when he developed his love of people, food and wine.He started dishwashing at Bentley's seafood restaurant (very old fashion english restaurant serving french) and started asking question during breaks to the chefs. He moved up from a busboy, to a waiter then to assistant manager at a wine and oyster bar. He then worked for L'epi Dupin ,1 star michelin bistr,o as an assitant manager. Nick then moved to the United States and chose San francisco for the quality of life. He arrived in America on 1/4 2005. He started at Plouf, which was then Cafe Claude. He bought Chouchou in 2008.