Holly's Peach Flambe Cheesecake
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Butter680 g
Cream Cheese (softened)1 cup
Sugar3 tbsps
Peach Schnapps3 large
Egg (room temperature)1 cup
Brown SugarDirections:
1
Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans
2
For the crust: In a small bowl, toss crumbs with melted butter
3
Press onto bottom of 9-inch springform pan
4
Bake for 8 minutes
5
Set aside
6
For the filling: Meanwhile, combine cream cheese and sugar until well blended
7
Stir in peach schnapps until just blended
8
Add eggs, 1 at a time, stirring after each addition until just blended
9
Pour onto crust
10
Using heavy duty foil, wrap outsides and bottom of pan
11
Place cheesecake on a wire rack inside a larger pan
12
Fill larger pan with very hot water 1/3 the way up the springform pan
13
Bake for 45 to 50 minutes or until center is almost set
14
Remove cheesecake from hot water bath and remove foil
15
Let stand 10 minutes before running knife around the edge to loosen cake from sides
16
Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight
17
Just before serving: Remove cake from icebox and remove the sides of the pan
18
Transfer cheesecake to serving plate
19
While preparing the topping, allow cheesecake to come to room temperature
20
For the topping: In a large skillet, melt butter over medium-high heat
21
Add brown sugar and allow mixture to caramelize
22
Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender
23
Add brandy and ignite to flambe the peaches
24
Serve immediately over slice of cheesecake and garnish with walnuts, if desired