Name: Peach Cheesecake with Gingersnap Crust
Yield: Makes 12 servings
Ingredients: 25 gingersnap cookies (about 6 ounces), coarsely broken; 1/4 cup (1/2 stick) unsalted butter, melted; 4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick; 2 tablespoons plus 1 1/4 cups sugar; 1/2 teaspoon fresh lemon juice; 4 8-ounce packages cream cheese, room temperature; 4 large eggs; 1/2 cup sour cream; 1 1/2 teaspoons vanilla extract; 1/2 cup peach preserves; 1 1/2 teaspoons fresh lemon juice; 1/2 large peach, peeled, pitted, very thinly sliced

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Peach Cheesecake with Gingersnap CrustBrian Leatart

This New York-style cheesecake — with a hidden layer of sweet peach compote — is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.

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