Peaches…Sweet, juicy and at their best this time of year. They’re especially wonderful at your local Farmer’s Market right now. If you’re looking for a fabulous ending to a summertime get-together, you’ll love this dreamy peachy cheesecake. Who doesn’t love a glistening fresh peach pie and cheesecake? So I combined the two to become an extraordinary dessert. It’s luxuriously low in fat and calories compared to a full fat cheesecake. One slice of this skinny dessert has 246 calories, 9 grams of fat and 7 Weight Watchers POINTS PLUS. One slice of Junior’s famous regular cheesecake contains 543 calories and 37 grams of fat. Make one for the weekend and let your family and friends indulge. Mmm…
Prep Time: 20 minutes
Bake Time: 40 minutes
Refrigerate Time: 6 hours
1¼ cups graham cracker crumbs
2 tablespoons reduced-fat butter, melted
2 (8oz) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
2 egg whites
1 cup sugar
½ cup fat-free sour cream
2 teaspoons vanilla extract
1 teaspoon lemon juice
4 cups (approx. 6-8) fresh peaches, peeled, pitted and sliced (see prep tip below)
1½ tablespoons fresh lemon juice
½ cup Marie’s Glaze for Peaches or any glaze for peaches
1. To make the crust: Preheat oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the coated pan. Set aside.
3. To make filling: Using an electric mixer, or hand mixer, beat the cream cheeses until fluffy and smooth. Slowly mix in the egg whites, egg and sugar until smooth. Stir in the sour cream, vanilla, and lemon juice. Pour batter over crust and carefully spread evenly.
4. Bake for 35-40 minutes until the center is set. The outer sides might still be a little wiggly. Cool and refrigerate in the pan for at least 6 hours before serving.
5. To make topping: After the cheesecake has been refrigerated for 6 hours the topping can be added. In a bowl add the sliced peeled peaches and lemon juice and toss with a rubber spatula to coat. Add the peach glaze. Using the rubber spatula gently blend the peaches and glaze. Remove the cheesecake from the spring-form pan and place on a serving plate. Spread the peach pie topping evenly over the top of the cheesecake.
6. Refrigerate until ready to serve.
Makes 12 servings
Peaches are native to China and came to Europe and later America through Persia. That accounts for their former name, Persian apples.
Cream cheese may be America’s oldest packaged food. Philadelphia brand cream cheese went on sale in 1885.
Peaches are low in calories with virtually no fat or sodium. They’re a good source of vitamin C.
Look for peaches that are plump and gives to gentle pressure. They should be fragrant with a rich peachy smell.
Marie’s Glaze for Peaches comes in a container and found in the produce section in most supermarkets. There are other brands available depending on where you shop. Store the leftover glaze in the refrigerator. For a quick dessert using leftover glaze, top nonfat vanilla frozen yogurt with sliced peaches and drizzle a little glaze over the top.
To remove the skin easily from the peaches: Add peaches to a large pot of boiling water for 30 seconds. Transfer the fruit to a large bowl of ice water (this stops the cooking process). The skins should easily slip off of the peaches. This simple tip makes peeling peaches a cinch.
Always beat cream cheese until light and fluffy before adding the remaining ingredients. Don’t open the oven to peek for at least the first 30 minutes. Cheesecake needs even heat to rise properly. Drafts can cause the cheesecake to crack. If it does don’t fret. The top will be covered with glazed peaches.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 7
|SKINNY FACTS:for 1 slice
246 calories, 9g fat, 7g protein, 36g carbs, 1 g fiber, 303mg sodium, 27g sugar
|FAT FACTS: for 1 regular slice of Junior’s Cheesecake
543 calories, 37g fat, 9g protein, 42g carbs, 0g fiber, 309g sodium, 36g sugar