MOUTHWATERING Peach Cheesecake Recipe with Fresh Peaches

How to Make Cheesecake with Peaches

Peach Cheesecake with Fresh Peaces

ℹ️ As a passionate home chef, I’m always on the lookout for delightful recipes that combine the best of seasonal fruits and classic desserts. Today, I’m thrilled to share with you my take on a timeless favorite: Peach Cheesecake. This exquisite creation marries the creamy richness of cheesecake with the sweet juiciness of ripe peaches, resulting in a dessert that’s as elegant as it is delicious. With every bite, you’ll experience a symphony of flavors and textures that will leave you craving more. Join me in indulging in this delightful Peach Cheesecake, and let’s celebrate the beauty of homemade desserts together!

ℹ️ Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream
1 tablespoon all-purpose flour

For the Peach Filling:
3 ripe peaches, peeled, pitted, and halved

For the Peach Jelly Topping:
1 cup peach juice or nectar
2 tablespoons granulated sugar
2 teaspoons powdered gelatin

ℹ️ Instructions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the sour cream, heavy cream, and flour until fully incorporated and smooth.
Pour half of the cheesecake batter over the cooled crust.

Prepare the Peach Filling:
Place the halved peaches, cut side down, on top of the cheesecake batter in the springform pan.

Pour the Remaining Cheesecake Batter:
Pour the remaining cheesecake batter over the peach halves, covering them completely.

Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and run a knife around the edge of the cheesecake to loosen it from the pan.
Refrigerate for at least 4 hours or overnight to set.

Prepare the Peach Jelly Topping:
In a small saucepan, heat the peach juice or nectar over medium heat until warm but not boiling.
In a small bowl, mix the granulated sugar and powdered gelatin. Gradually whisk this mixture into the warm peach juice until fully dissolved.
Let the mixture cool slightly.

Assemble the Cheesecake:
Arrange additional peach slices on top of the chilled cheesecake in a decorative pattern.
Carefully pour the peach jelly mixture over the peach slices on top of the cheesecake, coating them evenly.
Return the cheesecake to the refrigerator and chill until the jelly is set, about 1 hour.

Serve and Enjoy:
Remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice and serve the peach cheesecake chilled. Enjoy the delightful combination of creamy cheesecake, sweet peaches, and refreshing peach jelly!

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