VINTAGE CHEESE CAKE
- Cooks . com
- May 13, 2016
- 1 min read
VINTAGE CHEESE CAKE CRUST: 1 1/2 c. vanilla wafer crumbs 3 tbsp. sugar 1/3 c. melted butter
FILLING: 3 pkgs. (8 oz. each) cream cheese softened at room temp. 1/4 c. pink Catawba wine 1/2 tsp. salt 1 c. sugar 4 eggs
GLAZE: 1 can (1 lb.) sliced cling peaches 1/2 c. sugar 4 tsp. cornstarch 1/2 c. pink Catawba wine 2 to 3 drops red food coloring
Note: If extra glaze to serve with each slice is NOT wanted, then 1/2 of glaze is sufficient.
Combine ingredients for crust. Press into bottom of ungreased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool. Reduce oven to 300 degrees.
To make filling, beat together until smooth the cream cheese, wine and salt. Gradually add sugar, beat in eggs one at a time. Pour over crust. Bake at 300 degrees for 1 to 1 1/4 hours or until set. Cool. Loosen with spatula. Remove pan sides.
The glaze: Drain peaches, saving 1/2 cup syrup. Combine sugar and cornstarch in small saucepan. Gradually add the 1/2 cup syrup and wine. Cook over medium heat, stirring constantly until comes to boil and is thick. Stir in food coloring. Arrange peaches on top of cake. Spoon some of glaze over cake. Cool. Serve remaining glaze as sauce.
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