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This recipe was uploaded by Despina33
Pour in yogourt; drain until reduced to 2 cups (500 mL).
Reserve. Cut vanilla bean in half vertically. With small
paring knife, scrape out seeds; set aside.
2. Crust: Preheat oven to 325°F (160°C). In a bowl,
combine crust ingredients. Press into base of greased
8 ½" (2.25 L) springform pan. Place pan onto piece of
aluminum foil; press foil tightly to outter sides of pan. Bake
for 10 minutes. Set aside.
3. Filling: Using electric beaters, blend cream cheese with
vanilla seeds or extract until smooth. Add in sugar and eggs,
beating well after each addition. Blend in salt, reserved
yogourt and evaporated milk. Pour into prepared pan.
4. Place pan in large roasting pan to prepare water bath.
Pour in hot water (120ºF/49ºC) to come 1" (2.5 cm) up
sides. Bake for 60 - 70 minutes or until edge is set but
centre slightly jiggles. Turn off oven. Let cake cool in oven
for 1 hour. Remove to cool completely. Refrigerate for
12 hours to 3 days before serving.
5. Peach Sauce: In large frying pan, melt butter over
medium heat. Add brown sugar and spices. Stir until
bubbly. Add peaches, stirring until thawed. Stir in vanilla.
Pour over cheesecake and serve warm