I couldn’t wait to buy my first quart of fresh peaches of the season because I knew exactly what I wanted to make with them.
And while I’m not convinced they came from the Finger Lakes Region quite yet, I am convinced they are from Pennsylvania – just over the border.
I strongly envy the folks in Georgia, or the South for that matter, who have fresh peaches far more often than we do here in New York.
This recipe is simple to make, yet so delicious.
This cheesecake recipe was passed onto me by a co-worker quite a few years ago. I substituted lemon juice for the vanilla extract that the recipe originally called for, and I cut the recipe in half. *Warning – these are extremely dangerous to have in the house if you are lacking in the willpower department.
The peach glace’ topping is a slightly modified version of a peach glace’ pie my mom use to make every summer.
The two are a match made in heaven!
Mini Lemon Cheesecakes
Preheat oven to 350 degrees. Line 12 regular sized cupcake tins with paper cupcake liners.
1 (8oz.) package of light cream cheese, softened
1/2 c. granulated sugar
1 egg, beaten
1-2 tbsp. of lemon juice (I use 2 tbsp. for a stronger lemon flavor)
12 vanilla wafer cookies
Place one vanilla wafer in the bottom of each paper liner. In a medium sized bowl, add cream cheese, sugar, and beaten egg. Mix until smooth and creamy. Add lemon juice and mix thoroughly.
Pour batter into each paper liner; filling about 2/3 full. Bake about 20 minutes until toothpick comes out clean when inserted into the center.
Remove from oven and allow the cheesecakes to cool completely in the cupcake tin. Refrigerate until ready to serve.
Peach Glace’ Topping
2 ripe peaches
1/2 c. water
1/2 c. granulated sugar
1 tsp. butter
2 tsp. lemon juice
2 heaping tbsp. corn starch
Peel and dice one peach; set the other aside for later use.
In a small bowl, add sugar and cornstarch; mix thoroughly.
In a medium saucepan, add water, 1 tsp. of lemon juice, and diced peaches.
Bring to boil; continue boiling for 1 minute. Temporarily remove from heat.
Remove half the boiled liquid from the saucepan and add to the bowl of sugar and cornstarch. Stir quickly, and until all cornstarch and sugar are dissolved.
Return the saucepan to the burner on medium heat and pour the sugar mixture into the saucepan. Stir constantly until mixture thickens.
Remove from heat, add butter and 1 tsp. of lemon juice.
Peel and dice 2nd peach and add it to the glace’; stir thoroughly. Cool slightly before serving, or refrigerate until ready to use.
Homemade Whipped Cream
1 c. heavy cream
2-4 tbsp. powdered sugar
1-2 tsp. vanilla
Chill small bowl and beaters for 15 minutes in freezer.
Add cream, powdered sugar, and vanilla to bowl. Beat until stiff peaks are formed. Keep refrigerated until ready to use.
And lastly, don’t forget to spread the love on Pinterest, Twitter and Facebook!