No Bake Peach Cheesecake

 If you use a store-bought crust, this is truly no-bake. If you make your own graham cracker crust, there is a little baking involved. 

No Bake Peach Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs (13 graham crackers blended to crumbs)

2 tablespoons brown sugar

1 tablespoon flour

6 tablespoons butter, melted

For the cheesecake layer:

1/2 cup heavy cream

6 ounces cream cheese, softened

1/2 cup + 1 tablespoon powdered sugar

1/2 teaspoon vanilla

2 tablespoons sour cream

For the peach topping:

5-6 peaches, peeled and diced small

2 tablespoons lemon juice

1/2 cup sugar

2 tablespoons cornstarch

1 tablespoon butter

Dash of salt

Dash of almond extract (optional)

Directions:

Prep the peaches: Put the diced peaches in a bowl and sprinkles with the 2 tablespoons lemon juice and 1/2 cup sugar. Stir well to combine, then let rest for an hour or so at room temperature, stirring occasionally. 

For the crust:

1. Preheat oven to 350 degrees. 

2. Combine graham cracker crumbs, sugar and flour in a medium bowl. Stir to combine.

3. Add melted butter and stir (or mix with hands) until well combined.

4. Pour mixture into pie plate and press into an even layer along bottom and sides of pie plate.

5. Bake for 8-10 minutes, until fragrant, but not overly browned. Set aside to cool.

For the cheesecake layer:

1. In a small bowl, beat the heavy cream to stiff peaks.

2. Beat together the cream cheese, powdered sugar, vanilla and sour cream.

3. Fold the whipped cream into the cream cheese mixture. Spread the mixture evenly into the cooled crust. Chill in refrigerator.

For the peach topping:

1. Drain peach juice into a measuring cup to get 1 cup juice. (If you get less than 1 cup, adjust amount of cornstarch and butter accordingly.) Pour juice into saucepan and whisk in cornstarch. Cook on medium heat for a few minutes, stirring, until thickened.

2. Remove from heat then stir in butter, salt and almond extract. Pour sauce over peaches in a large mixing bowl and toss gently to coat. Spread peach mixture evenly over cheesecake layer. Cover with plastic wrap and chill for at least an hour.

Adapted from: melskitchencafe (also Mel'sKitchenCafe's no bake cheesecake and Peaches and Cream Sensation dessert recipes) and TastesBetterFromScratch

Cheddar Scallion Biscuits

These savory biscuits are rich with lots of butter and cheese, but they're worth it! I love the scallions in them, but you could leave them out if you prefer. Try to handle the dough as little as possible so the butter stays cold until the biscuits go in the oven.

Cheddar Scallion Biscuits

Ingredients:

1 cup (2 sticks) salted butter

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon garlic powder

1/4 teaspoon freshly cracked black pepper

8 oz (about 2 cups) shredded cheddar cheese

1/2 cup chopped scallions

1 1/2 cups buttermilk

Directions:

1. Grate butter onto a plate and place in freezer for 30 minutes. Leave the butter loosely grated so it doesn't freeze into a tight ball.

2. Preheat oven to 450. Line a baking sheet with parchment.

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder and black pepper.

4. When butter is well chilled, add it to the bowl with the dry ingredients. Use your hands to combine into a crumbly mixture. Don't mix it too well. There should still be some good-sized pieces of butter. 

5. Add the cheddar cheese and scallions. Toss lightly to combine.

6. Add the buttermilk and stir just to bring the dough together. It's okay if there are still some floury spots.

7. Turn dough on to a lightly floured surface. Gently knead the dough together and form into a rectangle. Fold the dough onto itself a couple of times (like folding paper to go in an envelope) to create layers of dough and butter. Press or roll out into a rectangle. Use a knife to cut the rectangle into square biscuits. Place biscuits on baking sheet.

8. Bake for 10-15 minutes or until golden brown in color.

Adapted slightly from butterbeready.com