Gluten Free NY style Cheesecake with peaches

Gluten Free NY style Cheesecake with peaches

By Chef Lippe

When I was a little boy I was always in the kitchen bugging the cook, there were a few things that I learned:  1) that this was Cook’s secret family recipe for cheesecake, and 2) that she always cut the end off the ham because that is the way Cook’s Grandma made the ham taste so good.

Well now that I am a Chef I have found out a few things about Cook’s idea of cooking: 1) Yes it may have been Cook’s recipe, and yes it came from her head but that did not mean it was a family invented recipe, and 2) she cut the end off the ham bone all those years because her mom did, only to find out that she did it to make it fit in a smaller pan.  The point of the story is to say that: 1) In cooking few things are new…usually just a twist on something already tried, and 2) just because it’s always been done that way does not mean that we can’t change it. So feel free to add or change the ingredients in a recipe and make it your own.

So here are my change on a typical NY style cheesecake.

Ingredients

·         ½ to 1 box of gluten free gingerbread cookies, crushed

·         4 tablespoons butter, melted 

·         4 (8 ounce) packages cream cheese

·         1 1/2 cups white sugar

·         3/4 cup milk

·         4 eggs

·         1 cup sour cream

·         1 tablespoon vanilla extract

·         1/4 cup gluten free almond flour

·         1 large can of sliced peaches

·         ½ cup white sugar

·         ¼ teaspoon almond extract

·         1 tablespoon butter

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2.     In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.

3.     In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4.     Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Topping

Over medium heat melt butter in large pan, add peaches, stirring until warm. Add sugar, bringing to a boil. Remove from heat, add extract. Serve warm over cheese cake or cool in refrigerator and serve cold. It taste good both ways.