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Old 06-25-2005, 06:04 AM   #1
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ISO Fresh peach topping for cheesecake

Would love to make some peach cheesecakes - and local peaches are great this year, so was thinking I could make bulk topping and can it for use later.

I'm thinking that making a peach jam recipe, with less liquid, and maybe adding some cornstarch at the end to thicken it a little more? And using Fruit Fresh to keep that peachy color?



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Old 06-25-2005, 09:47 AM   #2
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Maybe one of these would be good?? I don't know.


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Old 07-02-2005, 01:01 AM   #3
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Almond Cheesecake with Peach Topping

Almond Cheesecake with Peach Topping

From Diana Rattray,

Scroll down for more cheesecake recipes and peach recipes.

  • 2 cups fine vanilla wafer cookie crumbs
  • 1/2 cup butter, melted
  • 1/3 cup sugar
  • 1/4 cup finely chopped blanched almonds
  • 16 ounces cream cheese, room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • .
  • Topping:
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 package (10 ounces) frozen sliced peaches in
  • syrup, thawed, about 2 cups
  • 1/4 cup toasted slivered almonds

Combine cookie crumbs, butter, sugar, and almonds. Press crumb mixture over bottom and sides of buttered 9-inch springform pan; chill. Beat cream cheese until smooth; add eggs, one at a time, beating well after each addition. zSB(3,3);if(!z336){var zIsb=gEI("adsb");if(zIsb){zIsb.style.display="inli ne";zIsb.style.height="0px";zIsb.style.width="0px" ;}var zIss=gEI("adss");if(zIss){zIss.style.display="inli ne";zIss.style.height="0px";zIss.style.width="0px" ;}}

Beat in vanilla, and almond extract. Mix 1/2 cup sugar, flour, and salt; blend into cream cheese mixture; pour into crust. Bake in 350 oven for 35 to 40 minutes, or until firm. Chill thoroughly in pan. Keep cheesecake in refrigerator.

Two to four hours before serving, prepare topping. Combine sugar and cornstarch. Drain syrup from thawed peaches and stir into the sugar and cornstarch mixture. Cook, stirring constantly, until thickened and clear. Add sliced peaches; heat. Spoon peach topping over cheesecake, arranging peach slices to create a pinwheel effect. Sprinkle with toasted slivered almonds. Chill until serving time. Carefully remove sides of pan to serve.
Makes one 9-inch cheesecake, about 12 to 16 servings.

Fresh Peach Recipes

Peach Cobbler

1-1/4 cups flour

1 cup sugar

1/2 cup light brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1/2 cup butter or margarine

4 cups sliced fresh peaches

1 tbsp. lemon juice

1 tsp. lemon peel

Combine 1 cup flour, 1/2 cup sugar, salt and cinnamon.

Cut in butter

with 2 knives until coarse (resembling corn meal). Combine peaches,
lemon juice, lemon peel, 1/2 cup sugar and 1/4 cup flour. Spoon into
greased 9" square dish. Sprinkle flour mixture over peaches. Bake
covered for 15 mins. Remove cover and bake 35 to 45 min. longer.


Peach Cobbler
Cream together:
2 eggs
1/4 cup butter
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup flour
1/2 cup milk
Pour into 9x11 slightly greased & floured baking dish. Pour peaches (or
1 can cherries, or whatever) over the cake batter (juice and all). Sprinkle
with 1/2 cup sugar. Bake at 375 for 45 mins. or until toothpick inserted into
cake part comes out clean (@45 to 55 mins).


Coffee Cake (works great with peaches or blueberries)

1-1/2 cups unbleached sifted flour

1 cup sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 eggs

1 cup sour cream

1/2 tsp. vanilla

1/4 cup fresh fruit


5 tbsp. sugar

2 tbsp. butter (softened - NOT MELTED)

1 tsp. cinnamon

Heat oven to 350. Sift flour with sugar, baking powder,
soda and salt. In separate bowl, beat together eggs, sour cream and vanilla.

Add to flour mixture and beat until smooth. Spread in oiled 9x9"
baking pan. Dot with fresh fruit.

Mix topping ingredients together
until mixture resembles cornmeal. Sprinkle over batter. Bake for
(20-25 min)*. Coffee cake is done when toothpick inserted in center
comes out clean.

* I got this recipe from a restaurant. When I cooked it in a gas oven
it was more like 60 min. cooking time. Keep an eye on it.

Fresh Peach Muffins with a Pecan Crumb Topping Recipe Courtesy of Emeril Lagasse

Recipe Summary
Prep Time: 1 hour 25 minutes
Cook Time: 20 minutes
Yield: 2 dozen muffins

2 cups finely chopped fresh or frozen peaches

1 1/2 cups sugar

1/2 cup (1 stick) butter, at room temperature

2 eggs

1 1/2 cups milk

4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup brown sugar

1/4 cup ground pecans

1/4 teaspoon ground cinnamon

4 tablespoons cold butter

Preheat the oven to 400 degrees F.

Lightly Grease 24 (2
3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

Episode#: EM1B46

Butter Kuchen with Peach-Almond Topping

Junior Division, First Place: Michio Poppleton, Santa Cruz

Almond Topping

cup almonds

2 Tbsp soft butter

4 Tbsp all-purpose flour

4 Tbsp brown sugar

tsp almond extract


c (1/4 lb) soft butter

cup sugar

3 eggs

teaspoon vanilla

1 cup unsifted all-purpose flour

4 large yellow peaches, peeled, halved, pitted and each
half cut into quarters

2 Tbsp sugar

Preheat oven to 375 degrees.

Almond Topping: Whirl almonds in a blender to consistency of fine powder (or grind through the fine blade of a food chopper), then blend throoughly remaining topping ingredients until mixture is crumbly. Set aside while your prepare the cake.
In the small bowl of your electric mixer, cream butter with sugar until smoothly blended. Beat in eggs, one at a time, beating thoroughly after each addition. Stir in the vanilla and flour and mix well.
Butter and flour an 11-inch round shallow pan (preferably a tart pan with a removable bottom). Spread the batter evenly in the pan and arrange the fruit in rows on the batter. Sprinkle fruit evenly with 2 tablespoons sugar. Bake for 30 minutes in preheated oven.
Remove kuchen from oven and quickly make a border on the cake of the prepared almond mixture. Return kuchen immediately to the oven and continue to bake 10 minutes more, or until cake feels firm when lightly touched in the center.
Let cake cool at least 30 minutes on a wire rack. Remove pan rim, if possible, and serve cake warm; or cool completely and serve cold. Makes 10 to 12 servings

Peach Almond Shortcake

6 shortcakes (follow commercial biscuit mix directions)

4 fresh peaches, diced

3 tbsp granulated sugar

1 cup heavy cream

1/3 cup powdered sugar

1 tsp vanilla extract

Peach and almond slices for garnish

Prepare shortcakes. Toss peaches with granulated sugar; reserve. Just before serving, whip cream, powdered sugar and extract until soft peaks form; reserve.
To serve, split shortcakes in half. Spoon cup peach mixture, including juice, over each bottom half of shortcake. Spoon cup whipped cream over each serving. Top each with remaining shortcake half, cup peach mixture and whipped cream. Garnish with almonds and peach slices. Serves 6 people.

Peachy Parmesan Chicken

4 half chicken breast, boned, skinned

2 tbsp Dijon mustard

lb prosciutto, thinly sliced

2 tbsp flour

tsp tarragon

1 egg, slightly beaten

1/3 cup grated Parmesan cheese

cup dry fine bread crumbs

4 tbsp butter, melted

4 tbsp white wine

3 fresh peaches, sliced

Pound chicken breasts between wax paper until 1/8-inch thick. Spread mustard on one side of chicken. Top with prosciutto. Roll up chicken breast secure with toothpicks. Mix flour with tarragon. Mix breadcrumbs with Parmesan. Dip chicken roll-up in flour mixture, then egg, then in breadcrumb mixture. Heat 2 tablespoons butter in 8x8 ovenproof pan. Put roll-ups in melted butter and bake in 375-degree oven 20 minutes. Add peach slices. Mix remaining melted butter with wine, sprinkle over chicken. Bake 15 minutes more. Serve with pan juices. Serves 4 people.

Perfect Peach Pie

4 cups thinly sliced ripe peaches

2/3 cups sugar

1/8 tsp salt

2 tbsp flour

1 tbsp butter or margarine

Few drops lemon juice

Pastry for 2-crust, 9-inch pie

Fit lower crust into 9-inch pie pan. Blend sugar with salt and flour. Mix lightly with sliced peaches. Fill crust and dot with butter. Fit on top crust, trim and crimp edges. Cut slices in top crust to allow steam to escape. Bake in 425 F oven for 40 minutes or until crust browns. Serves 4 people.
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Old 07-02-2005, 06:17 AM   #4
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Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Wow - thanks for the recipes!

I did come up with something that worked beautifully - sliced fresh peaches thinly, added a little sugar (less than you would for a pie, but enough to get the juices going), and cooked just til the peaches were soft. Added some peach jam, and a little of the King Arthur 'culinary thickener', which worked like a charm! Thickened it enough so it would set on the cheesecake and not run over, but wasn't gummy or too thick.
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