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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This recipe was given to me by my high school English teacher and my family loves it! Hope Gonzalez, Lancaster, California Ingredients:
1-3/4 cups crushed gingersnap cookies (about 35 cookies) |
1/3 cup butter, melted |
1 egg white, beaten |
3 packages (8 ounces each) reduced-fat cream cheese |
1 cup sugar |
1 cup (8 ounces) sour cream |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon vanilla extract |
1/2 cup egg substitute |
1 cup frozen unsweetened sliced peaches, thawed and chopped |
1/2 cup raspberry preserves, warmed |
optional garnish: fresh raspberries and additional peaches and sugar |
Directions:
1. In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.
3. Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
4. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.
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