Peach Melba Cheesecake
Kathi Campanile
ingredients
- 1.75 C crushe gingersnaps (about 35 cookies)
- 1/3 C melted butter
- 1 egg white, beaten
- 3 8 oz pkg cream cheese
- 1 C sugar
- 1 C sour cream
- 1/2 C flour
- 1 tsp vanilla
- 2 eggs, beaten
- 1 C frozen unsweetened sliced peaches, thawed and chopped
- 1/2 C raspberry preserves, warmed
- Fresh raspberries for garnish
directions
- 1
Combine 1st 3 ingredients and press into bottom of springform pan.
- 2
Mix filling ingredients until blended, stir in peaches. Pour over crust. Place pan on baking sheet and bake for 55-65 min at 325 til center is almost set.
- 3
Chill over night. Spread preserves over top, garnish with berries.
Source: Kathi Campanile
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