peach cheesecake


For Cheesecake:

• 2 Tbs. sugar,
• 2 8-oz. packages cream cheese, room temperature
• 3/4 c. whole milk
• 1/4 c. fresh lemon juice
• 2 tsp. vanilla extract

For Peach Reduction:

• 1 1/2 c. White Peach Balsamic Vinegar
• 3-4 fresh peaches, peeled and quartered,
• 2 Tbs. sugar


For Cheesecake: Using an electric mixer set at medium-high speed, beat the sugar and cream cheese in a large bowl until smooth. Beat in the milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla. Pour the filling in individual ceramic ramekins or in a springform pan. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

For Peach Reduction: Pour vinegar & sugar into a small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low, add 1 peeled & quartered peach to the pot and simmer until the vinegar has reduced to 1/4 cup. Make sure to watch your vinegar while it reduces. Set aside, and cool to room temperature. When your cheesecake is set, serve individual ramekins by drizzling white peach reduction over the top and garnish with a few fresh peaches and a light cocoa powder dusting