Ingredients:
for crust:
1 stick cold butter, cut into small chunks
1.5 cups flour
1/4 tsp salt
2 T sugar
zest of 1 lemon
1 egg yolk
2 T cold water
for cheesecake:
2 cups whole milk or 2% Greek yogurt (not non-fat)
2/3 cup sugar
pinch of salt
2 eggs
1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract
1 T cornstarch
for topping:
1-2 peaches, thinly sliced
1 T honey
Directions:
Make the crust first. Spray a 10-inch springform pan with cooking spray and set aside. In a large bowl, mix together the flour, sugar, lemon zest and salt. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.
Preheat oven to 180-190.
Roll out dough to same diameter as pan. You can do this easy by rolling out and placing the bottom of the springform pan on top and gently cutting around the pan with a dull knife. Place dough circle at the bottom of the pan.
Place tin foil on top of the dough circle and cover with dried beans or rice to weigh down. Bake for 15 minutes then take off rice/bean/tin foil and prick all over crust with a fork. Return to oven and bake for another 15 minutes, or until golden.
Meanwhile, make the filling. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and blend again. Pour filling into hot crust, lower oven temperature to 180 and bake for 35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Let cool then chill for 2-3 hours in the fridge before releasing springform.
Arrange the sliced peaches over top of the cooled cheesecake. Melt the honey in a small saucepot then drizzle on as well.
