Peaches and Cream Trifle

Ingredients

for the Cheesecake layer:

8 ounces cream cheese, softened

8 ounces mascarpone cheese, softened

1 teaspoon vanilla extract

½ cup sugar

½ (8 ounce) container Cool Whip, thawed

for the Vanilla Pudding layer:

2 small boxes Jell-O instant French vanilla pudding mix

3½ cups milk

½ (8 ounce) container Cool Whip, thawed

for the Peach layer:

6 peaches, peeled and sliced

⅓ cup sugar

1 lemon, juiced

¼ tsp pure Almond extract

for the graham cracker layer:

2 ½ cups graham cracker crumbs

Cheesecake layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

Vanilla Pudding layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes. Let stand at least 5 minutes, then gently fold in Cool Whip.

Peach layer

Combine sliced peaches, sugar, almond extract and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld. Drain liquid.

In a serving bowl, layer 1/3 of the graham cracker crumbs, ½ of the vanilla pudding, 1/3 of the peaches, and ½ of the cheesecake. Repeat, ending with peaches and crumbs on top (refer to photo). Chill in refrigerator until ready to serve.

Enjoy!

3 Cheese No-Bake Cheesecake w Amaretti Crust

AMARETTI CRUST

3 ounces amaretti cookies (about 20)

2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed

Pinch of kosher salt

5 tablespoons unsalted butter, melted

CHEESECAKE

1 teaspoon unflavored powdered gelatin

3/4 cup chilled heavy cream

Two 8-ounce packages cream cheese, softened

3/4 cup fresh ricotta cheese

3/4 cup sugar

Pinch of kosher salt

1/4 cup mascarpone cheese or sour cream

1/4 cup fresh lemon juice

MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the amaretti with the graham crackers and salt until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.

MAKE THE CHEESECAKE In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.

 In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.

 Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated. Fold in the whipped cream. Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set 3 hours.

 Unmold the cheesecake and serve with fresh fruit, if desired.

Adapted from Food and Wine.

Enjoy!

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!