Peach Cheesecake
Indulge in the ultimate summer dessert with this luscious Peach Cheesecake, a creamy and dreamy treat that combines the richness of velvety cream cheese with the bright, juicy sweetness of fresh peaches. Featuring a buttery graham cracker crust and a smooth cheesecake filling enriched with sour cream, heavy cream, and a hint of vanilla, this recipe offers a perfect balance of flavors and textures. The crowning glory is a stunning arrangement of fresh peach slices, beautifully glazed with a peach jam topping that adds a glossy finish and an extra burst of fruitiness. Baked to perfection in a water bath for a creamy texture and chilled to ensure a flawless set, this Peach Cheesecake is perfect for summer gatherings or anytime you crave a refreshing yet indulgent dessert. Easy to prepare and guaranteed to impress, this recipe is a must-try for cheesecake lovers and peach enthusiasts alike!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 500 grams Cream cheese, softened
- 150 grams Granulated sugar
- 200 grams Sour cream
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 3 Fresh peaches, sliced
- 100 grams Peach jam
- 2 tablespoons Water
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a food processor, blend the graham crackers into fine crumbs. Mix the crumbs with the melted butter and 2 tablespoons of sugar until well combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 150 grams of sugar until light and fluffy.
Add the sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Beat until smooth.
Add eggs one at a time, beating well after each addition to avoid overmixing.
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
Bake the cheesecake in a water bath for 50 to 60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and allow the cheesecake to cool gradually in the oven with the door slightly ajar for 1 hour.
Transfer the cheesecake to a refrigerator and chill for at least 4 hours, or overnight.
Before serving, arrange the sliced peaches on top of the cheesecake in an overlapping pattern.
In a small saucepan, heat the peach jam with 2 tablespoons of water over low heat until smooth. Brush the peach glaze over the sliced peaches.
Slice and serve the peach cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 217.9 g | 1090% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1550 mg | 517% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 472.8 g | 172% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 384.9 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 946 mg | 73% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
