Fresh organic french style mini peach cheesecakes with a graham cracker crust.
Made with organic peaches, organic Neufchâtel cheese and gelatin. Much lighter than a regular cheesecake.
As with all my goodies these have NO artificial colors or flavors!
Graham cracker crust for 12 minis in muffin/cupcake pan
2 cups Graham crackers ran through food processor, NOT the artificially flavored ones !!!
1/2 stick organic butter melted
1/2 cup white sugar
Mix together with your hands and press into GREASED muffin tins making crust between 1/8-1/4 inch thick. Bake at 325 for 7 mins, let cool completely.
Makes 12 minis or 1 pie
8 oz peach puree ( I use fresh organic peaches out through the food processor )
1/8 cup sugar
combination of 2 tablespoons peach, apple or orange juice and 2 tablespoons water
1 tablespoons gelatin/ 1 package
1 tsp vanilla
8 oz organic Neufchâtel cheese cheese/ 1 package
Add the juice water mixture and sugar in saucepan sprinkle with gelatin, let sit 5 mins NEXT
Heat over low until disolved, stirring NEXT
Beat in egg yolks wish, until thick and lemon colored 2-3 mins
Remove from the heat and add vanilla and grad beat into Neufchâtel cheese until smooth and blended
Stir in peach puree.
In a Separate bowl beat egg whites stiff but not dry and fold into mix.
NEXT spoon into shells and chill at least 3 hrs or put in freezer for and hour garnish, best served very cold.
Leave a Comment