Peach and Vanilla Bean cheesecake, a taste of Colorado sunshine. It is peach season here in Colorado, and everywhere you go, you can’t help but see Palisade Peaches being sold. Their golden fragrance permeates the farm stands and markets of Colorado and across the world in late summer when they are at their ripest. Here you can buy huge baskets of them and eat them or make many different delicious goodies. I was asked by a good friend to make a peach cheesecake as it is one of his favorite flavors, and he knows I make a good cheesecake. So, of course, I had to! Cheesecakes have been a specialty of mine for as long as I can remember, especially my Chocolate cheesecake (recipe posted here), and I was happy to oblige.
Vanilla and Peaches are a fantastic combination. What better way to showcase them than in a vanilla bean cheesecake topped with a generous pile of vanilla-scented peaches? This cheesecake is sublime. It is smooth and creamy, fragrant with vanilla. It has juicy, tender peach slices enrobed in a silky sauce flavored with the same vanilla bean. I served it at a dinner with my friend. He absolutely loved it so much. In fact, he now has a list of different flavor combinations of cheesecake that he has assigned me to make. I have created a monster! I will admit that he has some great ideas that will show up on my blog in the future.
Cheesecake is easy to make if you have a springform pan and a bigger pan to bake it in to prevent the dreaded cracks that sometimes plague even me. Once I perfected using a water bath, I have never had a cracked fallen cheesecake, and I can whip up one confidently. You need to find foil wide enough to wrap the bottom of the springform pan in one piece to prevent a soggy bottom, and who wants a soggy bottom? You can find wide foil in many stores or on Amazon. The other key I have learned is don’t over beat the cheesecake. Adding too much air to a batter encourages a cheesecake to rise too high and then collapse and crack. Instead, a cheesecake batter should be mixed together just until it is combined. Then bake and chill.
The topping can be made anytime while the cheesecake is chilling, though still slightly warm when spread over the cheesecake, which will give an excellent contrast. After making this cheesecake, I have decided that to add more texture, you could top the whole thing with some sliced almonds for an extra crunch. I think I will do that next time I make this fabulous Peach and Vanilla Bean cheesecake. Oh, and there will be a next time! I used a vanilla bean to really get a fantastic vanilla flavor. You can also use vanilla bean paste as a substitute, as vanilla beans have become very expensive. Though this is a great place to use a vanilla bean.
Ok, that is all for this week. I hope you all stay safe and healthy in this crazy world. I hope you find some juicy fresh peaches and make this fantastic Peach and vanilla bean cheesecake. It is worth it! Please think of others in your choices. Together, we can get through these wacko times. Until next time.
- Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup butter
- 1 vanilla bean or 1 tablespoon vanilla bean paste
- ¾ cup heavy whipping cream
- 2 lbs. cream cheese softened 4, 8oz packages
- 1 ½ cups sugar
- ¼ cup cornstarch
- 5 large eggs
- 4 peaches peeled or with skins
- ½ cup water
- 2 tablespoons butter
- 1 teaspoon vanilla bean paste if not using the vanilla bean
- The reserved vanilla bean if using
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- 2 tablespoons brown sugar
-
Butter the sides of a 9-inch springform pan and coat the butter with some of the graham cracker crumbs
-
Melt the remaining butter in a saucepan or microwave in a microwave-safe dish.
-
Tossing with a fork, combine the remaining graham cracker crumbs and the melted butter.
-
Press the crumb mixture into the bottom of the springform pan, and try not to disturb the crumbs on the side.
-
Wrap the underside of the pan with one sheet of foil to create an extra seal from the water bath. Press the foil against the sides.
-
To make the filling.
-
Add the ¾ cup of cream to a microwave dish or second saucepan. Split the vanilla bean and scrape the seeds, as well as place the pods into the cream.
-
Heat the cream until it barely simmers, take off the heat and then let it steep for 15 minutes before letting it cool completely.
-
Preheat the oven to 350°
-
Place a kettle or large pot on the stove to heat some boiling water and have ready a large baking pan big enough to fit a 9-inch springform pan in for a water bath.
-
Place ½ lb. of the cream cheese (1 8 oz package), 1/3 cup of the sugar, and the cornstarch in a large bowl.
-
Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
-
Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla bean paste if not using the vanilla bean.
-
Blend in the eggs, one at a time, beating the batter well after each addition.
-
Remove the vanilla bean pod but leave the seeds in the cream. Reserve the vanilla bean pod for the peach topping.
-
Blend in the heavy cream that has been infused with the vanilla.
-
At this point, mix the filling only until thoroughly blended. Be careful not to overmix the batter.
-
Gently spoon the filling onto the prepared crust.
-
Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.
-
Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
-
Cool the cake on a wire rack for 1 hour.
-
Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight.
-
To make the peach topping.
-
Pit the peaches and slice ½ inch thick
-
Add the peaches along with the butter, reserved vanilla bean if using, or the paste if not, water, sugar, brown sugar, and cornstarch to a saucepan. Heat to a simmer and cook until the peaches have released their moisture and the mixture has thickened, stirring occasionally. You still want to have slices of peaches, so don't cook them to jam.
-
Let cool, remove the vanilla bean pod, if using, and then chill until ready to top the cheesecake.
-
When ready to serve the cheesecake.
-
Remove the sides of the springform pan.
Note: to peel peaches boil water in a large pot. Make a cross on the bottom of each peach with a paring knife. Dip peaches in the boiling water for 30 seconds. Plunge the peaches in ice water to stop cooking. Drain and dry. The skin will peel right off.
For added crunch, you could add some sliced almonds to the top.
