Ingredients

The following ingredients have 4 Servings
  • 12 oz. cream cheese
  • 8 oz. crème fraîche
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 tsp. vanilla extract
  • 1 cup graham cracker crumbs
  • 4 Tbs. (1/2 stick) unsalted butter, melted and <br> &nbsp cooled
  • 6 canned freestone peach halves, plus 1/4 cup <br> &nbsp liquid reserved from can
  • 2 Tbs. chopped fresh mint

Instruction

  • Preheat an oven to 325ºF.
  • In the bowl of an electric mixer, combine the cream cheese, crème fraîche and 1/2 cup of the sugar and beat on medium speed until smooth. Add the eggs, cream and vanilla and beat until smooth.
  • In a mixing bowl, combine the graham cracker crumbs, butter and the remaining 1/4 cup sugar and stir until blended. Divide the graham cracker mixture among 4 mini-springform pans and, using the back of a spoon, spread the mixture smoothly onto the bottom of the pans. Divide the filling among the pans.
  • Bake until the filling is set, 15 to 18 minutes. Transfer the pans to a wire rack and let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours.
  • Remove the cheesecakes from the pans and place each cheesecake on a dessert plate. Using the tip of a knife, cut slices about 1/4 inch apart into 4 of the peach halves, keeping the halves intact at one end. Arrange a peach half over each cheesecake, fanning the peach decoratively over the top.
  • In a blender, combine the remaining 2 peach halves, the peach liquid and mint and process into a fine puree. Serve the sauce alongside the cheesecakes. Makes 4 mini-cheesecakes.