BRUSH
Keeping It Clean

If you like this recipe, you should thank our son-in-law's family. The Shaws met in a lovely old house in Abington, Pa., that they had rented for a terrific family weekend get-together. Well, we may have gone a little overboard in the produce department so, to make a long shopping list short, there was a ton of peaches and nectarines left over at the end of the weekend.

Lucky us, hidden in my old blue recipe book (the really important collection) was a Peachy Cheesecake. Our fearless leader thought it was very delicious and declared it "almost healthy."

Please read the entire recipe before you start.

Make sure that all of your ingredients (particularly the butter, eggs, and cream cheese) are at room temperature before you begin.

Line a 9-inch square pan with a strip of parchment paper or foil, long enough to stick out of the pan for easy removal. Spray parchment paper or foil with vegetable spray.

Preheat the oven to 325°.

For the crust

In a food processor or mixer combine:

• 1 c. plus 3 Tbsp. flour
• ½ c. sugar
• 1 tsp. baking powder
• ¼ tsp. salt
• 1 stick (½ c.) butter

Process to form fine crumbs.

Add:

• 1 large egg
• 1 tsp. vanilla extract

Spread evenly into the prepared pan (see note).
Bake at 325° for 15 minutes. It should look blond (cooked) but not really brown.

Prepare the filling

In the food processor or mixer bowl (no need to wash in between the two parts of the recipe) place:

• 8 oz. package low-fat cream cheese, softened
• ½ to 1/3 c. sugar
• ½ c. sour cream
• 2 Tbsp. flour
• ¼ tsp. salt
• 1½ tsp. orange zest (optional, but really good)
• 1 tsp. vanilla extract
• 1 large egg

Process this mixture smooth but DO NOT OVER BEAT.

Add to the mixture about

• 2 c. peaches, peeled and cut up. Be certain to reserve one peach for the top of the cake.

Process the filling just enough to coarsely chop the peaches. Pour onto the baked base. Top the filling with the reserved peach, sliced into very thin wedges.

Bake 20 to 25 minutes at 325° or until set. Cool completely then cover and chill well.

To serve, lift cheesecake out of pan using the tails of parchment or foil onto a serving plate.

Serves: at least 9.

Notes:

1. In the winter, you can substitute a well-drained 29 oz. can of peaches for the fresh fruit.
2. When measuring the sliced fresh fruit, press down in the measuring cup with several paper towels to remove some of the moisture.
3. I also have great success with this cake using a mixture of peaches and nectarines.
4. To more easily and evenly spread the dough for the base, drop by tablespoonfuls in the pan. Cover the dough with plastic wrap and press the dough with your fingers until it is evenly spread over the bottom of the pan. Remember to remove plastic wrap before you place the pan in the oven to prebake the crust.
5. To serve, raspberry or strawberry sauce looks and tastes really delicious dripped over the top of this cake. To make raspberry or strawberry sauce, blend the following in a food processor or blender:
   • 1 c. raspberries or cut up strawberries
   • 2 Tbsp. powdered sugar
   • 1 tsp. lemon juice
   Process the mixture until smooth. You can strain out the seeds, but you do not have to.

A Cookie Lady Recipe