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Cheesecake:
Peach Topping:
Make Cheesecake:
Stir together crumbs, margarine, and 1/4 cup sugar until crumbs are evenly moistened. Mix directly in the springform pan, lining the springform with the crumbs. Don't forget to go up the sides.
Beat "cream cheese" and non-dairy creamer in a large bowl until very smooth, about 2 minutes. Add remaining 3/4 cup of sugar, beat until blended. Beat in eggs, one at a time, until combined. Add vanilla, lemon rind and juice, beat until combined. On a low speed, beat in flour. Pour into prepared pan.
Bake in 300°F oven for 1-1/4 hours or until cake is barely set in the center. Remove to wire rack and let the cheesecake cool completely in the pan. Cover and refrigerate for 4 hours or overnight.
Make Peach Topping And Assembly:
Drain large can or large jar of sliced peaches, saving 2/3 cup of juice. Arrange peaches in a circle on top of the cake making sure that the peach slices touch each other.
In a separate dish, place 2 tsp. of cornstarch, 1/2 tsp. cinnamon. Slowly add syrup/juice until the mixture is smooth. Pour into small pot. Heat slowly, stirring continuously until thickened. Carefully spoon over peaches making sure that both the peaches and the crevices are filled.
Poster's Notes:
Posted by Omi Cantor
Nutritional Info Per Serving: N/A
1 package (10 boards) graham crackers, finely crushed
1/4 cup margarine, melted
1 cup sugar
3 packages pareve cream cheese substitute
1/4 cup non-dairy creamer
3 eggs
2 teaspoons vanilla extract
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 cup flour
1 large can or jar sliced peaches in light syrup
2 teaspoons cornstarch
1/2 teaspoon cinnamon
Heat oven to 300°F. Coat 9" springform pan with nonstick spray.
When the cheesecake is cool and before you refrigerate, sprinkle top with cinnamon.
My husband decided on last Shabbat's dinner honoring his birthday. He wanted a dish that I make, chicken with rice, brisket, and for dessert he wanted cheesecake. Well, knowing that the cheesecake was not going to work, I asked one of the best cooks from my synagogue for her recipe for a cheeseless cheesecake. She suggested [a topping of] apricot preserves, strawberries, blueberries, cherries or any other fruit of choice, but I made the family favorite, peach topping. I added the topping and it was a winner.