Fresh Peach Cheesecake
- luvlittlehearts
- Jun 7, 2016
- 1 min read
Ingredients:
For Crust:
4 graham crackers
2 tsp sugar
sprinkle of nutmeg
2 tsp melted butter
Filling:
½ cup cold water
8 oz light cream cheese
3 tbsp sugar
½ cup skim milk
16 oz peach low fat yogurt
1 envelope unflavored gelatin
1 cup diced fresh peaches
Topping
2 fresh peaches, pitted-peeled, and sliced
1 tbsp lemon juice
Method: In food processor, process the crackers until fine and add the rest of the ingredients. Process well. Press crumbs into bottom of a 9 inch spring-form pan and place in the refrigerator to cool. Soften gelatin in water in small saucepan; stir over low heat until dissolved. Using an electric mixer, blend together cream cheese, diced peaches, and sugar in a large mixing bowl at medium speed until well blended. Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm for about 4-5 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serve and enjoy!
Happy Cooking!
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