Recipe: Homemade Fresh Peach Cheesecake

Posted on

Fresh Peach Cheesecake.

Fresh Peach Cheesecake You can make Fresh Peach Cheesecake using 16 ingredients and 13 steps. Here you go how you achieve it.

Ingredients of Fresh Peach Cheesecake

  1. Prepare of CRUST.
  2. You need 3 cup of cinnamon graham crackers, crushed.
  3. Prepare 4 oz of butter, salted or unsalted.
  4. You need of PEACH CHEESECAKE FILLING.
  5. It’s 16 oz of cream cheese, at room temperature.
  6. Prepare 1 1/2 tsp of vanilla extract.
  7. It’s 3 of large eggs, at room temperature.
  8. It’s 2 cup of sour cream, at room temperature.
  9. It’s 1 cup of granulated sugar.
  10. You need 1/4 tsp of salt.
  11. Prepare 3/4 cup of fresh rough chopped peaches, from about 3 pitted peeled peaches.
  12. Prepare of GARNISH.
  13. You need 1 of fresh peach, sliced.
  14. It’s of fresh strawberrys.
  15. It’s of fresh whipped cream.
  16. You need 2 tbsp of grated dark chocolate.

Fresh Peach Cheesecake Preparation

  1. Preheat oven to 325. Spray a 9 inch springform pan with bakers spray.
  2. MAKE CRUST.
  3. Combine cinnamon crumbs and butter in a bowl until moistened.
  4. Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling.
  5. I MAKE PEACH CHEESECAKE FILLING.
  6. In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in.
  7. Add sour cream, vanilla and salt and beat just until blended.
  8. Fold in chopped peaches.
  9. Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil.
  10. Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan.
  11. Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight.
  12. After chilling run a thin knife around edges of pan and realease sides of springform pan.
  13. Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings.

Leave a Reply

Your email address will not be published. Required fields are marked *