Gluten-Free Peach Rosemary Cheesecake

Apparently, I didn’t scratch the “cheesecake itch” the first time.

And, since I aim to please – I simply couldn’t leave it alone.

Things MUST be perfect in regard to the food coming out of my kitchen. Anything less is utterly unacceptable.

We asked for honest feedback: “It was a great dessert. So good! I loved it. 

 

But I still feel like I need a cheesecake.”

 

She was kind, courteous, and never asked for anything else.

I chose to treat her once again.

I hope this scratches the itch, Laura. Otherwise, I’m always up for an excuse to create in the kitchen!

Gluten-Free Peach Rosemary Cheesecake 

Crust:
7.5 oz. gluten-free graham crackers, processed into a fine crumb
8 Tbs. salted butter, melted
2 tsp. fresh rosemary, finely chopped

 

Combine the cracker crumbs, butter, and rosemary and press into the bottom of a parchment-lined cheesecake pan.

Bake for about 25 minutes, until golden brown and fragrant.

Chill in the fridge for 30 minutes.

 

Filling:
1 cup Bonne Maman Peach Preserves
16 oz. mascarpone cheese
3-4 cups powdered sugar
1 tsp. vanilla extract
1 fresh peach, thinly sliced
fresh rosemary

 

Once the crust has chilled, slather a thick layer of Peach Preserves over the top. Chill again for 30 minutes.

 

Process the mascarpone cheese, powdered sugar, and vanilla until smooth and creamy.

Spread over the Peach Preserves layer and create a smooth layer.
Chill again for at least 30 minutes.

 

Before serving, decorate the top of the cheesecake with freshly sliced (thin) peaches and fresh rosemary.