Categories: Cheesecake
Ingredients
- For the Shortbread Crust:
- 2 cups Almond Shortbread Cookie Crumbs
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Salt
- 5 tablespoons Butter (melted)
- Nonstick cooking spray (for greasing)
- For the Almond Cheesecake:
- 2 pounds softened Cream Cheese
- 1 1/4 cups Granulated Sugar
- 1/4 teaspoon Salt
- 2 teaspoons Almond Extract
- 3 Eggs (room temperature)
- 2/3 cup Plain Yogurt
- 1/2 cup Heavy Cream
- For the Peaches n' Cream Topping:
- 3 Peaches (cut into 1/2-inch thick wedges)
- 1 Lemon (zest and juice)
- 2 tablespoons Brown Sugar
- 2 tablespoons Butter
- pinch of Salt
- 1 cup Heavy Cream
- Nonstick cooking spray (for greasing)
- 2 cups Almond Shortbread Cookie Crumbs
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Salt
- 5 tablespoons Butter (melted) instructions
Directions
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For the Shortbread Crust:
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Preheat oven to 325 degrees F.
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Prepare a 9 inch spring form pan with cooking spray.
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In a medium bowl, stir together the crust ingredients until completely incorporated. Press evenly into the bottom of the prepared pan.
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Bake for 10 minutes.
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Remove from oven and allow to cool completely while preparing the filling.
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Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil.
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For the Almond Cheesecake:
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Beat together the cream cheese and sugar until fluffy, about 5 minutes.
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Add the salt and almond extract and continue beating.
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Beat in one egg at a time, making sure to incorporate fully between each addition.
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Once the eggs are combined, beat in the yogurt and then heavy cream.
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Mix just until combined.
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Pour batter over the prepared crust. Smooth to form an even height and place inside a roasting pan.
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Transfer the pan to the preheated oven. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form.
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Cook until just slightly jiggly in the center, about 75 minutes.
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Remove from oven and place spring form gently on a cooling rack.
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Cool to room temperature then move to the refrigerator for at least 2 hours.
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Serve each slice with peaches and whipped cream.
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For the Peaches n’ Cream Topping:
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Stir together the peaches, lemon, brown sugar, butter and salt in a saute pan.
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Cook over medium-low heat until peaches are softened and sugar has caramelized. Remove from heat and allow to cool slightly before serving over cheesecake.
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Whip the cream to very soft peaks just before plating.