Here in Ottawa, summer went on a brief hiatus last week. As we all (not so) patiently awaited its return, I dreamed up succulent dishes I could make to summon it back. And it worked! After the creation of this decadent peach cream cheese torte, summer came back in full swing this week. The combination of sweet, juicy peaches, with the richness of a cream cheese filling, and a crumbly graham crust, highlights the best of what the season has to offer. The best part: it requires basic and few ingredients, and a very straightforward preparation process.

Serves: 8


 For the graham crust:

–       1 ¼ cup graham cracker crumbs

–       ½ cup butter

–       ¼ cup sugar

 For the filling:

 –       8 oz. package cream cheese (1 “brick”)

–       2 eggs

–       ½ cup sugar

–       ½ cup flour

–       1 tsp natural vanilla extract

 For the topping:

–       2-3 sliced peaches

–       cinnamon (optional)


 1)   Preheat the oven to 350°C

2)   Melt butter in the microwave, then combine with graham cracker crumbs and sugar in a medium sized bowl

3)   Press graham mixture firmly into a 9” diameter pie dish, covering the bottom of the dish and slightly up the sides


_IGP97184)   Bake crust in the oven for 10 minutes at 350°C

5)   While the crust is baking, combine the cream cheese, eggs, sugar, flour and vanilla extract in a large bowl, and blend until smooth with an electric beater


6)   After removing the crust from the oven, pour the cream cheese filling into the baked crust


7) Thinly slice the peaches


8)   Place the peach slices on top of the filling to cover surface of torte, and sprinkle with cinnamon if desired


9)   Bake torte for 25 minutes at 350°C

10)   Remove from oven, let sit for approximately half an hour, cut into 8 slices and serve either immediately or chilled