Peach Dream Cheesecake (Gluten-Free)

Directions

1. PREPARATION: Preheat oven to 350 degrees F and place rack at center. Cover bottom and at least half-way up the sides of the 10-inch springform pan with two sheets of aluminum foil. Add a folded lightweight dishtowel to the bottom of a roasting pan. (This will keep the springform pan firmly set in the bain marie.) Heat a kettle of water to boiling.
2. MAKE/BAKE CRUST: In food processor, pulse walnuts with sugar, ginger, and cinnamon until finely ground. Pour in butter and pulse until mixture is like moist sand. Using a small sheet of plastic wrap or a flat-bottomed measuring cup (or both), press the crumbs evenly into the bottom of the pan and up the sides ½-inch. Bake 12 minutes and remove to a rack while you make the filling. Raise oven temperature to 500 degrees F.
3. MAKE FILLING AND ADD TO CRUST IN PAN: Using an electric mixture or food processor, beat or pulse the cream cheese with the lemon juice and vanilla extract until smooth. Scrape down bowl. Add the sugar, cornstarch, and salt. Beat or process for 3 minutes or until creamy, light, and smooth. Beat/pulse in eggs one at a time only until each is just mixed. Do not over beat. (Cake will rise and fall, perhaps cracking in oven if eggs are overbeaten.) Beat/pulse in puréed peach until just mixed. Pour batter into prepared crust. Place the springform pan in the center of the folded towel in the roasting or large baking pan.
4. BAKE/COOL/REFRIGERATE OVERNIGHT: Pull out the oven rack and put the roasting/baking pan with the cheesecake at the center. Carefully pour the hot water into the roaster around the springform pan with the cheesecake so that it comes up the sides of the springform pan 1 or 2 inches. Gently and carefully push the rack all the way in and close the oven door. Bake at 500 degrees for 12 minutes. Lower temperature to 300 and continue baking another 45 minutes or until cheesecake is firm at edges, but slightly jiggly at center. (An instant read thermometer inserted at center should read no more than 150 – 155 degrees Fahrenheit and cake should remain a fairly pale color.) Remove roasting pan to a rack and run a thin knife around the edges of the cake. Let the cake cool in the pan in the remaining water. When completely cool, remove springform pan from the roaster and water and dry bottom with a towel. Cover loosely and refrigerate at least overnight before serving.
5. SERVE: Slice, dipping knife in warm water and wiping on towel before each cut to insure clean wedges of cake. Serve garnished with sliced fresh peaches and whipped cream with a sprinkle of cinnamon. If there is a bit of condensed liquid on top of cake, lightly lay down and pick back up a sheet of paper towel to absorb it. This happens if you’ve wrapped the cake tightly or it’s been refrigerated before it’s totally cooled. STORAGE: Up to one week wrapped in the fridge or double-wrapped 2-3 months in the freezer. Cheesecakes freeze well and so are lovely to do the month ahead of a holiday or birthday.
6. Cook’s Notes: For a cheesecake containing gluten, substitute 3 tablespoons (all purpose, unbleached wheat) flour for the 1 ½ tablespoons of cornstarch. You could also make a graham cracker crumb crust in lieu of the nut and spice crust. Inspiration from Pagliacci's Restaurant (Victoria, BC) for basic cheesecake info, Domino's for ideas on the peaches, and Food & Wine for proportions for a nut crust.