Food Network Magazine - (08)August 2020

weekend

cooking

96 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

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  1. MAKE THE CRUST: Wrap the outside of a
     9-inch springform pan with foil. Butter the inside
     of the pan and line the bottom with gingersnaps,
     breaking them as needed.
     2. MAKE THE FILLING: Beat three 8-ounce
     packages softened cream cheese, 1 cup sugar,
     ~ teaspoon orange zest and V.. teaspoon salt
     with a mixer on medium-high speed until fluffy,
     3 to 5 minutes. Beat in 3 eggs, one at a time, until
  
  
  
  


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just combined, then beat in % cup peach nectar.

Pour the filling over the crust and bake at 325'

until set but the center still jiggles slightly, 1 hour

to 1 hour 15 minutes. Transfer to a rack and let cool

completely, then refrigerate 8 hours or overnight.

3o MAKE THE TOPPING: Toss 3 sliced peaches

with 1 teaspoon sugar and 2 tablespoons fresh

orange juice until the sugar dissolves. Spoon over

the cheesecake.

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