Party Peach-Bowl Cheesecake
|Cheesecake filling mix||900 Gram (2 Packages 450 Grams Each)|
|Milk||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped candied orange peel||1⁄4 Cup (4 tbs) (From A 4 Ounce Jar)|
|Chopped candied citron||1⁄4 Cup (4 tbs), candied (From A 4 Ounce Jar)|
|Chopped toasted silvered almonds||1⁄4 Cup (4 tbs) (From A 5 Ounce Can)|
|Peaches||6 (Use Ripe And Firm Fruits)|
Prepare cheesecake filling mix with milk, following label directions (Save envelopes of graham cracker crumb mixture to make pie shells.) .
Stir lemon juice, orange peel, citron and almonds into prepared filling.
Spoon enough filling into 3 inch tart pan; spoon remainder into a 6 cup ring mold.
Chill until firm.
When ready to serve, run a sharp tip, thin blade knife around top of large mold to loosen, then dip mold very quickly in and out of a pan of hot water.
Cover mold with a shallow serving bowl; turn upside down, shaking dessert gently, if needed, to loosen; lift off mold.
Peel peaches, halve and pit.
Save one half for center garnish, then slice remaining.
Arrange part, petal fashion, around bottom of dessert.
Spoon about 3/4 of remaining into center, then place the rest, petal fashion, on top.
Place saved half, hollow side up, in center.
Unmold cheesecake from tart pan; place upside down on peach half.
Sprinkle with chopped candied orange peel, if you wish.