Step 1
Lightly grease the bottom and sides of a 9-inch springform pan. Line bottom with a round or square of parchment paper larger than the bottom. Fit the ring around the bottom and snap the sides into place; the parchment will be “hanging” out on all sides. This will make it easier to slide the finished cheesecake onto a platter.
Step 1
In the bowl of a food processor, combine the roughly crushed vanilla wafers, the Redpath® Golden Yellow Sugar, and salt. Process mixture until the cookies are finely ground.
Step 2
Add in the melted butter and pulse until mixture looks like wet sand.
Step 3
Transfer crumbs into the prepared springform pan. With the flat bottom of a dry measuring cup or drinking glass, firmly press crumbs evenly into the bottom of the pan. Place into the fridge to chill and firm up.
Step 4
While the crust chills, make the cream cheese filling.
Step 1
Evenly sprinkle the gelatin over the surface of the cold water. Let sit and allow gelatin to bloom; 5 minutes.
Step 2
In the microwave, heat ⅓ cup (83 ml) of heavy cream until warm (about 100°F or 38°C). Stir in the bloomed gelatin until dissolved. Set aside to cool slightly.
Step 3
In the bowl of a stand mixer using the paddle attachment, combine the cream cheese, the Redpath® Granulated Sugar, sour cream, vanilla extract, and salt. Start at a slow speed until everything comes together. Increase speed to medium and cream until mixture is smooth and creamy.
Step 4
Remove the paddle attachment and replace it with the whisk attachment. With the stand mixer on medium-low speed, drizzle in the slightly warm gelatin mixture. When all of the mixture is in, increase speed to medium and whisk until fully incorporated.
Step 5
Add in the cold, heavy cream. Whip heavy cream and cream cheese mixture on medium-low speed until cream is incorporated into the cream cheese. Increase speed to high and whip until slightly thickened; about 2 minutes.
Step 6
Remove the chilled crust from the fridge. Transfer the vanilla cream cheese mixture into the prepared pan. With a small offset spatula, evenly spread the mixture into the pan and smooth out the top.
Step 7
Cover cheesecake and place into the fridge to chill; at least 4 hours (preferably overnight).
Step 1
Place sliced peaches into a large bowl.
Step 2
In a small bowl, whisk together the Redpath® Golden Yellow Sugar, lime juice, amaretto, lime zest, and salt until well combined.
Step 3
Pour mixture over the peaches and toss to evenly coat. Cover and allow to macerate at room temperature for about 30 minutes. Place into the fridge to chill; 30 minutes to overnight.
Step 4
Stir again before straining peaches and serving.
Step 5
If desired, reduce the strained juices in a small pot. Bring mixture to a boil. Reduce heat to medium and simmer; 5 minutes or until slightly thickened. Cool to room temperature. Chill in the refrigerator until cold. Spoon syrup over peaches and cheesecake.
Step 1
Place the Redpath® Granulated Sugar and water into a microwave-safe bowl. Heat and stir until sugar is dissolved; approximately 1 minute.
Step 2
Add raspberries, the sugar syrup, lime juice, and salt into a blender. Blend until smooth.
Step 3
Strain coulis through a fine-mesh sieve to remove seeds, if desired. Stir in the lime zest. Place into a jar or an airtight container and refrigerate until ready to serve. Can be stored for up to 7 days in the fridge.
Step 1
In a small pot, combine heavy cream and butter. Place onto medium-high heat and heat until heavy cream just begins to boil and butter is melted. Remove from heat. Stir in the vanilla extract.
Step 2
Place chocolate chips into a heatproof bowl. Pour the hot heavy cream over the chocolate. Let sit for 2 minutes.
Step 3
Slowly stir until chocolate is completely melted and is smooth and glossy. Cool to room temperature. Cover. Ganache can be kept in the fridge, in an airtight container, for up to 3 weeks. Rewarm before serving.
*Vanilla wafers can be crushed in a resealable bag using a rolling pin. However, the crumbs will not be as fine as the crumbs processed in a food processor.
*Crust can be made a few days in advance and kept in the fridge for faster prep.
*For easier removal, flip the base of the springform pan upside down and snap into place. This provides a “no-lip” base which allows a cake to be easily removed and placed onto a platter or cake stand.
*For a smooth cheesecake, ensure cream cheese and sour cream are at room temperature before proceeding with the recipe. This makes the cheese easier to blend and also prevents the gelatin from forming lumps; when gelatin comes into contact with a cold substance it starts to solidify.
*Ensure gelatin mixture is still slightly warm (but not hot) before adding to the cream cheese mixture. If gelatin begins to solidify, place into the microwave and heat at 10-second intervals until gelatin is dissolved and mixture is lump-free; do not bring to a boil.
*For the macerated peaches, peach schnapps, dark rum, brandy, or Grand Marnier can be substituted for the amaretto liqueur. It can also be completely omitted or replaced with orange juice for an alcohol-free topping. Firmer peaches may need a longer maceration time than softer fleshed peaches.
*Optional garnishes: fresh raspberries or other berries, fresh basil, or mint leaves.
*Leftover toppings can be spooned over ice cream, cake, oatmeal, and/or yogurt.
