We have been counting down until the return of the NLF since February 6, 2012. And long as last, the wait is over. Keith and I agree that Sundays during football season on meant to be spent lounging around the house eating junk food and watching every play. Keith also monitors his three fantasy teams, which I've finally made peace with. I'll spare you my fantasy football rant for another time.
With this being the start to the season and summer appearing to ride off into the sunset, I couldn't help but want to celebrate. What better way to do that than with a cheesecake? Seeing how successful the pairing of peaches and bourbon went with the ice cream, I decide to try my luck again with a cheesecake. I only had a few requirements...
- I wanted to taste the subtleness of the bourbon.
- It had to be a no bake cheesecake.
Roasted Bourbon Peach No Bake Cheesecake
Adapted from recipes by Joy the Baker and Serious Eats
Bourbon Roasted Peach Topping:
4 ripe, but firm peaches, peeled and sliced
3 T. unsalted butter, melted
1/3 c. bourbon (I used Maker's Mark)
pinch of salt
2 T. brown sugar
Graham Cracker Crust:
1 1/2 c. graham cracker crumbs
2 T. granulated white sugar
6 T. unsalted butter, melted
Cheesecake Filling:
8-ounce package cream cheese, at room temperature
1/4 c. granulated sugar
1 t. vanilla
1 c. heavy whipping cream
1. Prepare the graham cracker crust by mixing the crumbs, sugar, and melted butter. If using whole graham crackers this can be done in the food processor. Press the combined mixture into the bottom of a well greased 9 inch spring form pan. Cover with plastic wrap and place in the fridge to chill while you make the filling.
2. Beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla.
3. In a separate clean bowl, beat the cream until soft peaks form. Add half of the whipped cream to the cream cheese mixture and gently fold in. Fold in the remaining whipped cream. Pour the filling over the chilled crust and smooth the top. Cover and place back in the fridge.
4. While the cheesecake is chilling, roast the peaches. Preheat the oven to 450 F. Arrange the peaches in a single layer on a rimmed baking sheet with lined with foil. Whisk together the melted butter, bourbon and salt. Pour the bourbon mixture over the peaches. Sprinkle the 2 tablespoons of brown sugar over the peaches. Roast in the oven for 15-20 minutes until the peaches are tender and the liquid is syrupy. Remove from the oven and allow to cool.
5. Once the peaches are cool, spoon the peaches over the cheesecake. Be sure to scrape off the syrup as well. Cover again with plastic and chill in the fridge for at least 6 hours.
6. Run a sharp knife dipped in hot water around the edge of the pan. Remove the spring form and slice. Can top with a dollop of whipped cream, but just as delicious without.
7. Enjoy!
