Peach Cheesecake

I think we've got everything we need now, so we're fixed to make our peach cheesecake

We're going to start with our crust. We're going to start with one cup of graham cracker crumbs

and you can buy them either already done up for you, you can throw them in the blender and do them

yourself. A fourth of a cup of sugar, and four tablespoons of melted butter

Oh, yum, it looks good already. We're just going to swish that around until all of those crumbs are moistened

I've got two or three cheesecake recipes that I actually make, but I like this one because it's so basic and I can kind of have fun with it and just play with it

We're just going to pour this into the bottom of an 8-inch springform pan and mash that around

There's no need to try to fuss and bring them up to the sides. The bottom will make it plenty yummy enough

Set that aside, and we're ready to make our filling. We're gonna start with 12 ounces of cream cheese

Naturally, a southern girl is using full, full cream cheese. No light for this sister All right we gonna mix that that up We going to add our sugar Now we going to add our two eggs

And if the recipe calls for eggs, always use large, unless it specifies different

We're just going to beat that until it's smooth. And we're going to add a half a teaspoon of pure vanilla extract

And if you're like me, sometimes I don't always pull out the measuring spoons. I just kind of guess at some things

And now for my favorite part, we're going to add a fourth of a cup

of that wonderful peach jam from Beth's Farm. Oh, look. It's just so delicious

We're going to beat that in. And look at that. Oh, those beautiful, beautiful chunks of peaches down in there

Let's see what we got. Let's raise it up and see what we got. All right, and we're ready to go into our crust

Just pour that directly on top. And you see those nice pieces of peach in there

You can substitute different jams if you like If you like blueberry by all means use blueberry Or if you like blackberry So you know just take this recipe and tweak it and make it your

own. That's half the fun of cooking. Now this is ready to go into the oven. And in about 35 to 45

minutes, we're going to have a wonderful peach jam cheesecake. And you need to be careful because

probably one of the biggest mistakes that people make when baking cheesecake is over cooking it

So you want to take it out of the oven when it's still just a little, little jiggly in the center

And sit it on the counter and let it cool to room temperature before you refrigerate

I decided since I had so many fresh peaches, I'd make two peach cheesecakes

And this one's ready for some topping. And you'll want to take a knife and just run around the edges just to make sure it won't give you any problems

Unsnap your pan. gently lift your ring out. Voila! And we're almost there

Oh, isn't it a beauty? Now we gonna top it with our peach jam And we refrigerated this so it can firm up cause we don want it running everywhere And we just gonna spread it see that nice little rim to hold our jam on there

Isn't that beautiful? And I'm gonna need just a little bit more

because I don't know about y'all, but I like mine nice and heavy. I like to know I've got jam on mine

Beth, you did us proud, girl. All right, to garnish our little prize here

I'm just going to take some thin slices of peach, and then I'm going to take one of those

and I'm going to just put a little notch so that one slice can sit inside the other

And I'm going to do that all the way around so that when each person gets a slice of cheesecake

they're going to have a little fresh peach with it too. Isn't she beautiful

And we're almost through with this. This will be ready to go back into the fridge

And I wouldn't do this part until the last minute. If you're going to serve this at a dinner party and say it's 2 o'clock in the afternoon

you're going to serve it at 7, wait right before you serve it to do this because sometimes

your peaches can turn on you