Peach Cheesecake Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cheesecake is an unusual dessert with a light texture and delicate taste. This dish is easy to prepare.

The cheesecake recipe is hundreds of years old. Of course, over the years, the appearance and taste of the dish has changed. Initially, the main ingredient of the cheesecake was cottage cheese, but later the Americans suggested adding more cream cheese.

There are two ways to prepare a dessert - with heat treatment and without it. The article will describe the recipe for cheesecake with peaches with a photo.

Cooking cheesecake in the oven

To prepare the dough you will need:

• flour - 240 grams;
• butter - 100 grams;
• sugar - 70 grams;
• s alt - a pinch.

To prepare the filling you will need:

• peaches fresh or canned - 500 grams;
• eggs - 3 pieces;
• cottage cheese 1, 8% fat – 700 grams;
• butter - 100 grams;
• sugar - 200 grams;
• sour cream - 180 grams;
• cognac - 40 grams;
• lemon zest - 30 grams;
• semolina - 70 grams;
• vanillin - 10 grams;
• baking powderdough - 10 grams;
• vanilla pudding - 10 grams;
• s alt - two pinches.

Cooking Peaches Cheesecake

Step by step process:

1. Put all the ingredients for the dough in one container, add 20 ml of warm water and mix everything. Shape the dough into a ball and put it in the freezer for 30 minutes.
2. Separate the whites from the yolks.
3. Grate the lemon zest.
4. Butter, vanillin and sugar mix in a separate container. Add yolks, cognac and pureed lemon zest to them.
5. In a separate dish, mix the baking powder, semolina and pudding powder. Add this mixture to the yolks, butter and other ingredients. Stir.
6. Mash cottage cheese with sour cream and put in a container with the rest of the products. Stir.
7. Whisk egg whites with s alt and put in cream.
8. Grease a baking dish with butter.
9. Take the dough out of the freezer and roll it out. Spread the batter evenly across the bottom of the baking dish.
10. Peel the peaches and cut into slices. Spread the fruit evenly over the dough.
11. Place curd cream on top of the peaches.
12. Place the cheesecake in the oven preheated to 180 degrees. Bake 40 minutes. Then cover the dessert with foil, turn off the oven and leave the dish there for another 10 minutes.
13. Cool the cheesecake and serve.

Cooking cheesecake in a slow cooker

Dessert cooked in a slow cooker is tender and light.

List of requiredingredients:

• peaches - 3 pieces;
• shortbread - 12 pieces;
• butter - 50 grams;
• eggs - 3 pieces;
• butter cream - 460 grams (2 packs);
• brown sugar - 150 grams;
• sour cream - 30 grams;
• vanilla sugar - 10 grams;
• s alt - a pinch.

Cooking cheesecake with peaches in a slow cooker.

1. Peach cut into thin slices.



2. Melt butter.
3. Chop the biscuits with a blender. Add butter to it and stir.
4. Cover the bottom and edges of the multicooker bowl with foil. Brush the foil with butter.
5. Place the crushed biscuits and butter in the bottom of the multicooker. Form the sides. Pack the baby well.
6. In a blender, place buttercream, brown sugar, vanilla, s alt and sour cream. Turn on the blender and wait for a homogeneous mass.
7. Add eggs to the bowl and beat again until smooth
8. Spread the filling on top of the cookie crumbs.
9. Cook dessert at low temperature for about 4 hours. The cheesecake should thicken.
10. Turn off the multicooker. Open the lid and leave the dessert to cool. After 2 hours, you can take out the dessert.
11. Carefully remove the dessert. Refrigerate the cheesecake for at least 4 hours.
12. Peaches sprinkle with 15 grams of brown sugar. Leave for an hour. Arrange the peaches on top of the cheesecake.

Features of Baked Cheesecake

To have a dessertideal, you must follow the recommendations below.

• The cheesecake crust must be at least 5 millimeters thick. The cake absorbs the moisture that builds up during the cooking process.
• Cheesecake must be refrigerated for at least 3 hours before serving. This will help bring out all the flavor notes of the dessert.
• Beat the filling with a blender for as long as possible so that the dessert has a uniform texture.

No Bake Peaches Cheesecake

To make dessert you will need:

• shortbread - 250 grams;
• butter - 120 grams;
• fat-free cottage cheese - 350 grams;
• sugar - 90 grams;
• heavy cream - 180 ml;
• canned peaches - 400 grams;
• vanillin - a pinch;
• gelatin - 35 grams.

Additionally, you will need a form with removable sides.

Cooking process:

1. Drain the syrup from the canned peaches into a cup. Dilute half of the gelatin in a cup of syrup, and dilute the other half of the gelatin in 100 ml of warm water.
2. Melt the butter. Crush the cookies into crumbs. Mix these two ingredients.
3. Pour the cookie and butter mixture into the mold. Evenly distribute the mass along the bottom. Place the mold in the refrigerator.
4. Heat gelatin with water in a water bath to a temperature of 40 degrees.
5. Beat sugar, cottage cheese, cream and vanilla in a blender until smooth. Pour into curd fillinggelatin and stir again.
6. Remove the mold containing the cheesecake base from the refrigerator. Put the curd filling in the form and smooth it well. Place the mold back in the refrigerator.
7. After 2 hours, heat the syrup with gelatin in a water bath to a temperature of 40 degrees. Cut the peaches.
8. Spread the fruit on the surface of the dessert, pour the syrup with gelatin. Refrigerate the mold for 3 hours.

Features of cooking without baking

The no-bake cheesecake is a kind of hardened mousse.

• Gelatin must be added to the dessert, otherwise the cheesecake will not get the desired shape.
• Sometimes, for a richer taste, a bar of melted white chocolate is added to the dessert (no sugar is needed in this case).

In closing

Cheesecake takes a long time to cook. Be patient and be sure to follow all the temporary norms that are indicated in the recipe. The result will please you.

Serve the dessert with tea or coffee, sprinkle it with powdered sugar beforehand.