Savannah Peach Cheesecake
Author/Submitted by: Servings: 8 Categories:
Cheesecakes
/
Desserts
Ingredients:
-----JACK WENTZEL FDGG51B-----
-----CRUST----- 1
cup
graham cracker crumbs 3
tablespoons
Margarine 2
tablespoons
Sugar
-----FILLING----- 1
envelope
gelatin,
unflavored
1/2
cup
Cold water 8
ounces
Light cream cheese 3
tablespoons
Sugar 1/8
teaspoon
Ground ginger 1/2
cup
Skim milk 16
ounces
lowfat yogurt with fruit,
peach flavor
-----TOPPING----- 2
Fresh peaches,
peeled, & sliced
1
tablespoon
Lemon juice
Directions:
CRUST: Stir together crumbs, margarine and 2 T sugar in small bowl; press onto bottom of 9-inch springform pan. Chill. FILLING: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 T sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer). Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set.
Fold in yogurt; pour over crust. Chill until firm.
About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake.
Serves 8 - ha ha Only takes 1/2 hour to make.
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