bake - July/August 2020 - 66

department
formula
of the month

cheesecake

PEACHES AND CREAM
DIRECTIONS

one half inch of hot water onto the bak-

INGREDIENTS

Crust

ing sheet; then, carefully push the rack in

*

1 1/4 cups graham cracker crumbs

Preheat oven to 350°F. Lightly spray an

and close oven door. Bake for 10 minutes

*

4 tablespoons butter, softened or

8-inch springform pan with nonstick

then reduce oven temperature to 325 F.

melted

cooking spray.  Combine in a medium

Bake for one hour or until set. Cheese-

*

2 tablespoons Domino® Golden

bowl graham cracker crumbs, butter,

cake is done when a knife inserted in cen-

Sugar

and sugar; stir to moisten crumbs. Press

ter comes out clean. The cake should still

*

1 cup peeled and sliced peaches,

crust into bottom and slightly up sides of

jiggle a bit when moved. Remove from

divided (for puree)

springform pan.  Bake in center of oven

oven and from the water bath and cool 45

*

3/4 cup Domino® Golden Sugar

for 6 minutes or until crumbs just begin

minutes to one hour. Cover and chill until

*

3 (8-ounce) packages cream

to brown. Remove from oven; cool. Leave

ready to serve.

cheese, softened

oven on.

*

2 large eggs

*

1/2 teaspoon vanilla extract

Filling

Whisk sugar, cornstarch, and water to-

*

1/4 cup sour cream

Purée peaches in mini food processor un-

gether in a saucepot over medium heat

*

2 tablespoons all-purpose flour

til smooth. Divide in half and set aside. In

and bring to a boil. Fold in reserved

*

1/2 cup Domino® Golden Sugar

mixer bowl, beat cream cheese on a me-

peach puree and peach slices, bring

*

1 1/2 teaspoons cornstarch

dium speed; then, gradually add sugar

mixture back to a boil, stirring con-

*

1/4 cup water

and beat until smooth. Add eggs, one at a

stantly; then, reduce heat and simmer 1

*

1 1/2 cups peeled and sliced

time; beat until light and whipped. Beat in

to 2 minutes or until sauce is thickened

peaches (for decoration)

vanilla, sour cream, and puréed peaches;

and translucent. Do not overcook the

1/2 teaspoon lemon juice

then, stir in flour. Pour mixture into pre-

peaches.

pared crumb crust. 

66 < JUL-AUG 2020 | bakemag.com

Stir in lemon juice, remove from heat,

Wrap the bottom and sides of the

and cool. Chill until ready to serve.  To

springform pan in foil and set the pan on

serve, arrange cooked peaches decora-

a baking sheet with sides. Set the baking

tively over top of cheesecake, allowing

sheet on the middle rack of oven, pour

sauce to drip down the sides.

COURTESY OF DOMINO SUGAR

*

Glazed Pecan Topping


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bake - July/August 2020

Table of Contents for the Digital Edition of bake - July/August 2020

bake - July/August 2020 - 1
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bake - July/August 2020 - 2
bake - July/August 2020 - 3
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