In my salad days, when I was in denial about being addicted to sweets, our hostess asked us if we would like a piece of her homemade cheesecake with a hint of Bailey’s Irish Cream. I said, ‘Yes, but only a sliver.’
She gave me a sliver.
I said, ‘I really didn’t mean it!’
Lesson learned: if someone asks for a sliver, give her a generous slice.
Mom really does love dessert. So make your mom something she loves. Here’s one of my favorite cheesecake recipes. I came up with this version when I was publishing Celebrate Home Magazine.
Happy Mother’s Day to all!
Mother’s Day Cheesecake with Nectarines
This cheesecake is extra creamy much different than a New York-style cheesecake. A unique crust and a topping of fresh nectarines gives it a unique tang. Can also use apricots when in season.
- 1-1/2 cups vanilla cream cookies (Golden Oreos or Vienna Fingers)
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 3 eight-ounce packages of cream cheese (do not use low fat), room temperature
- 1 cup sugar
- 3 eggs, room temperature
- 1/2 cup butter, melted and slightly cooled
- 1 teaspoon vanilla
- 1/4 teaspoon lemon rind, grated finely
- 5 nectarines, peeled and cut into large chunks
- 1 heaping tablespoon of apricot Polaner All-Fruit, high fiber
Crust: Grind cookies into a medium crumb consistency in a food processor (similar to graham cracker crumbs). Mix crumbs with melted butter and sugar. Press mixture into a nine-inch ungreased spring form pan.
Filling: Beat together cream cheese, and sugar until smooth. Add eggs one at a time, beating after each addition. Blend in butter, vanilla and lemon rind.
Topping: Put nectarines and apricot All-Fruit in food processor and coarsely chop to spreadable consistency.
Preheat oven to 450⁰. Put creamy mixture into spring form pan. Bake 15-20 minutes until slightly browned around edges. Refrigerate overnight, at least for 12 hours.
When ready to serve, remove sides of the pan and top with nectarine topping. Garnish with a few slices of nectarine and mint.