This recipe uses a kitchen torch to caramelize the sugar topping. To see a photo, click here on torch. To see instructions using a broiler rather than a torch click here on broiler)
flavorful freestone peaches sliced over the top of creamy cheesecakes add both
favor and texture. Other possible fruit
toppings, depending on the season, are blueberries, strawberries or tart
If you are in the mood for cheesecake but have no seasonal fruit on hand, use a. crème brûlée topping. (See e.g. Clinkerdaggers Burnt Crème or Banana Crème Brûlée)
Fraîche Cheesecakes with Freestone Peaches
ounces cream cheese
1 cup graham cracker crumbs
8 ounces crème fraîche *
4 tablespoons (½ stick) unsalted butter, melted and cooled
¾ cup sugar
6 canned freestone peach halves
plus ¼ cup liquid from can (use fresh, if possible)
¼ cup heavy cream
1 teaspoon vanilla extract
2 tablespoons chopped fresh mint leaves
If you cannot buy prepared crème
fraîche or prefer to make your own, click instructions
for making crème
+ You can use a regular 6-8 cup capacity springform pan rather than the four, 1 1/2-cup capacity min-springform pans specified in the recipe.
(Above recipe was adapted from an ad for mini-cheesecake pans and, of course, kitchen torches, in a catalog.)
You can find the above recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2003 S.H. Klock/ The Recipe
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