From Paulette Vickery's Recipe Collection

Peachy No Bake Peaches And Cream Cheese Cake

cheese/eggs, desserts, fruits

2 pkg unflavored gelatin
2 cup peach nectar
1/2 cup sugar
4 each egg yolks
2 pkg cream cheese, softened, 8oz
1 cup sour cream
1 teaspoon vanilla
1/3 cup peach jam
3 each ripe medium peaches, sliced,
2 tablespoon lemon juice
1/4 cup pestacheo nuts

In small bowl evenly sprinkle unflavored gelatin over 1 cup cold water. Let stand at room temperature 2 minutes to soften gelatin slightly. In 3 quart sauce pan with wire wisk, mix 1 cup peach nectar with sugar, and egg yolks until blended. Cook over medium heat 5 minutes, or until slightly thickened, or kitchen instant read thermometer reaches 160 degrees, stirring constantly. Do not boil. Reduce heat to low. Wisk in softened gelatin, and heat 3 minutes, just until dissolved. Pour gelatin mixture into medium bowl. Stir in remaining cup peach nectar. Set bowl with gelatin mixture, in larger bowl filled halfway with ice water. Using rubber spatula stir gelatin mixture occasionally, until it just begins to set, about 20 minutes. Remove gelatin mixture from bowl of ice water. Meanwhile, in large bowl with mixer at medium speed, beat cream cheese until very smooth, about 3 minutes. Add sour cream and vanilla, and beat 5 minutes, or until blended, scraping bowl often with rubber spatula. Gradually beat gelatin mixture into cream cheese mixture, and beat until smooth. Pour cream cheese mixture into a 9 inch spring form pan. With spatula smooth top. Cover with plastic wrap and refrigerate at least 3 hours, or over night, until set. Up to 2 hours before serving, after cheese cake is set, heat peach jam in small sauce pan over low heat until melted. Press peach jam through fine sieve into bowl, and cool slightly. When jam is cool, toss peach slices with lemon juice. Arrange peach slices atop cheese cake, and brush with peach jam. Cover and refrigerate cheese cake until ready to serve. Meanwhile, set aside 1 tablespoon pestacheos. Finely chop remaining nuts. To serve, loosen cheese cake from sides of pan with knife, and remove sides. Place cheese cake on dessert plate. Sprinkle whole pestacheos over cheese cake. Using cupped hand or a flat wide spatula, press remaining pestacheos onto side of cake.

Yield: 16 servings





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