RCI-BR.004.0467.001
Savannah peach cheesecake
Savannah peach cheesecake from the Recidemia collection
Prep20 min
Cook40 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- graham craker crumbs1 cup
- 3 tbsp
- Sugar or 3 sugar substitute-packets2 tbsp
- 1 unit
- 1/2 cup
- 8 oz
- Sugar or 4 sugar substitute-packets3 tbsp
- 1/8 tsp
- 1/2 cup
- peach lowfat yogurt16 oz
- fresh peaches2 unitpitted-peeled, & sliced
- 1 tbsp
Method
1
Combine graham cracker crumbs, margarine, and 2 tablespoons sugar in a small bowl, mixing until the texture resembles wet sand.
2
Press the graham cracker mixture firmly into the bottom of a 6-inch springform pan or cheesecake pan, creating an even base layer.
3
Sprinkle unflavored gelatin over cold water and let sit for 2 minutes to bloom, then heat in a microwave for 15 seconds until the gelatin is dissolved and the mixture is clear.
2 minutes
4
Beat the light cream cheese and 3 tablespoons sugar together in a large mixing bowl until smooth and creamy, about 1-2 minutes.
5
Gradually stir the dissolved gelatin and ground ginger into the cream cheese mixture, then slowly add skim milk while stirring until fully combined.
6
Fold in the peach lowfat yogurt gently using a rubber spatula until the filling is smooth and uniform in color.
7
Toss the sliced peaches with lemon juice in a small bowl to prevent browning and to add brightness to the filling.
8
Reserve about one-quarter of the peach slices for topping, then fold the remaining peaches into the cheesecake filling.
9
Pour the peach mixture over the graham cracker crust, smoothing the top with a spatula for an even surface.
10
Refrigerate the cheesecake for at least 4 hours, or until the filling is set and firm to the touch.
11
Remove the cheesecake from the refrigerator and arrange the reserved peach slices on top in a decorative pattern just before serving.