Yields:
15 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
3 Hr
Total Time:
4 Hr
This recipe was a fun new experiment for me. It was originally suppose to be an apricot cheesecake, but due to the pandemic I could not find any apricots at all! I decided to go completely original and chose peaches and pears. This probably won’t be a recipe that’s for everyone’s liking, but it was a lot of fun to make something new and see how it came out! This cheesecake has a nice graham cracker crust with a smooth and creamy peach and pear flavored filling.
Ingredients
Adjust Servings
-
Crust
- Cheesecake filling
Instructions
-
Crust
- Preheat oven to 350F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well to combine. Press the mixture into the bottom and up the sides, about an inch, of a 10 inch springform pan. Bake for 10 minutes and let cool. Refrigerate the crust after cool enough, while you make the cheesecake filling. Cheesecake filling
- Place half the peaches and half the pears, along with the juice, in a bowl and set aside for later.
- Puree the other half the peaches and pears and set aside.
- In a double boiler, add the water and sprinkle the gelatin over the top and let sit for 5 minutes.
- In a separate bowl, whisk together the egg yolks. After 5 minutes of the gelatin blooming, add the yolks to the gelatin mixture and whisk well to combine.
- Over medium heat, whisk the mixture constantly until the mixture has completely come together. The mixture will be warm to the touch, smooth, and lightened in color.
- Stir the egg mixture into the pureed peaches and pears. Let cool, refrigerating if necessary, until the mixture has partially thickened.
- Using a stand mixer, combine the sour cream and cream cheese. Beating until well combined. On low, add the sweetened condensed milk, and lemon juice. Between each addition, scrape down the sides and combine well. Place in another bowl.
- In a stand mixer using the whisk attachment on medium high, whisk the egg whites until stiff peaks form. This may take about 10 minutes. Gently fold egg whites into the fruit mixture. Pour into the crust and refrigerate for 3 hours.
- Using your leftover fruit, arrange it onto the top of the cake.
- Blend 1/4 c of the fruit juice liquid with the cornstarch and set aside.
- In a saucepan, cook the reserved liquid. Reducing it down to a 1/2 c of liquid. Add the cornstarch mixture and stir until thick and clear. Set aside to cool. Once cooled, spoon over the cake. Refrigerate for at least 30 minutes before serving.