Prep 1 hr 15 mins
Cook 1 hr 15 mins
- 3⁄4 cup all-purpose flour
- 1⁄4 cup whole wheat flour
- 2 tablespoons sugar
- 2 tablespoons firmly packed dark brown sugar
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 cup unsalted butter, cut into 1/2 inch cubes and chilled
- 1 tablespoon cold water
White Chocolate Cheesecake Filling
- 7 ounces white chocolate, finely chopped (high-quality)
- 1 1⁄2 lbs cream cheese, softened
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 4 large eggs
- 1⁄2 cup sour cream
- 2 medium ripe peaches
- 1⁄3 cup apricot preserves
- 1 tablespoon water
- The crust: position a rack in the center of the oven; preheat oven to 350°.
- Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
- Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
- Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
- Press the dough into an even layer over the bottom of the prepared pan.
- Bake for 25-30 minutes, until it is just beginning to brown; place the pan on a wire rack to cool completely; decrease oven temperature to 325°.
- The filling: add the white chocolate to a stainless steel bowl and set over a medium saucepan filled one third the way with barely simmering water; heat the chocolate, stirring frequently, until it is completely melted and smooth.
- Remove the bowl from the saucepan; let the chocolate cool until tepid.
- In the bowl of an electric stand mixer, using the paddle attachment, beat the cream cheese on med-low speed about 2 minutes, until creamy, scraping down the sides of the bowl as necessary.
- Gradually add the sugar and beat until blended.
- Mix in the vanilla and lemon zest; add in the eggs one at a time, mixing well after each addition (scrap down the sides of the bowl as necessary); add in the sour cream; mix until blended.
- Add in the tepid white chocolate; mix until blended.
- Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
- Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
- Bake in the water bath for 65-75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
- Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
- Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
- Refrigerate the cheesecake for at least 4 hours before making the topping.
- The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
- Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
- Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
- Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
- Stir in the water; bring to a boil over medium heat, stirring constantly.
- Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
- Refrigerate the cake for at least 1 hour before serving.
- To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.