Peach Tarts With Cheesecake Creme Topping Recipes

Steps:

• 1. Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use. Preheat oven to 350 degrees F. In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs. Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool. Once cooled, wrap the cake pan in aluminum foil and place into a pan. Fill the pan with water until the water reaches halfway up the sides of the cake pan. Without cleaning out the food processor, combine all ingredients for the cheesecake filling. Process until the mixture is light and creamy. Pour into the prepared cake pan. Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. Cover and refrigerate for about 2 hours before serving.

Steps:

• Beat cream cheese in a large bowl with an electric hand mixer until smooth.
• Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• Beat vanilla and peach preserves into cream cheese mixture until combined.
• Fold whipped topping into cream cheese mixture until evenly smooth.
• Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

Steps:

• Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
• Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
• Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
• Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
• Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
• Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
• Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.