Peach Cheesecake

14 ingredients
4 steps

Ingredients

  • 1 cup cracker crumbs zwieback
  • 1 cup powdered sugar
  • 1 teaspoon nutmeg
  • 1 cup melted butter
  • 1 can peach slices cling, 15 1/4 oz
  • 3 eggs separated
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 cup evaporated milk
  • 1 envelope gelatin 1/4 oz
  • 1 cup large curd cottage cheese
  • 1 tablespoon grated lemon zest
  • 1 cup lemon juice
  • 1 teaspoon vanilla extract

Directions

  1. 1
    Combine crumbs, powdered sugar, nutmeg and butter and blend well. Press onto bottom and sides of deep 9-inch springform pan. Drain peaches, reserving 1/4 cup syrup, and set aside.
  2. 2
    Beat egg yolks over medium heat in top of double boiler. Stir in 1/4 cup granulated sugar, salt and evaporated milk. Cook in top of double boiler over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
  3. 3
    Soften gelatin in reserved 1/4 cup peach syrup. Stir into hot custard. Remove from heat. Stir in cottage cheese, lemon zest and juice and vanilla. Set aside to cool at room temperature, about 20 minutes.
  4. 4
    Beat egg whites until stiff. Gradually beat in remaining 1/4 cup granulated sugar. Fold into custard mixture and turn into crumb shell. Refrigerate until set, about 3 hours. Top with drained peaches, arranged in circular pattern.

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