When the cold wind of winter finally turns to spring, I start thinking about fresh fruit and vegetables and all that nature has to offer. We gave some great cooks at the cable company and Citizen newspaper, and we are always discussing new recipes and bringing some to the office for tasting. One of my co-workers brought a no-bake peach cheesecake and it was delicious. The original recipe called for apricots, but you can use most any fruit you like. It was so good and refreshing I wanted to share it with our readers.
No bake cheesecake
1/2 c. butter
1/3 c. sugar
1 1/2 c. graham cracker crumbs
Cook butter and sugar in a small saucepan until mixture boils and remove from heat. Mix in graham cracker crumbs. Reserve 2 tablespoons for garnish. Press remainder in bottom of a 9″ spring form lined with foil. Chill.
Cream cheese filling
1 can (30 oz) sliced peaches, drained reserve syrup
1 envelop unflavored gelatin
2 pkg cream cheese, softened
1 can (14oz) Eagle Brand sweetened condensed milk
2 tbsp lemon juice
1 container frozen non-dairy whipped topping, thawed
Combine 1/2 c. reserved syrup and gelatin and stir over low heat until gelatin dissolves. Reserve 4 or 5 peach halves for garnish and blend remaining peaches on high speed in blender until smooth. Combine peach and gelatin mixture and set aside. In large bowl beat cheese until smooth. Add condensed milk and lemon juice. Mix well. Stir in peach-gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish, slice reserved peach halves into pieces and arrange in two-piece clusters around top of cheesecake. Sprinkle cracker crumbs around outer edge of cake. Chill 3 hours.
1/2 c reserved syrup
1 tsp cornstarch
Cook and stir until thick and clear. Cool and spoon evenly over top of cake.