Fresh Peach Cheesecake is a creamy baked cheesecake that will make you fall in love with fresh peaches. I added whipped cream on top to make it fancier because let’s be honest, there is not enough whipped cream in a cheesecake world. This fresh peach cheesecake will rock your world. It’s juicy and creamy and it smells like fresh peaches. Would you fancy a bite?

video recipe for Fresh Peach Cheesecake

Ingredients:

Crust

• 500 g butter biscuits
• 120 g butter
• 1 tsp cinnamon
• a pinch of salt

Cheesecake

• 700 g mascarpone room temp
• 130 g brown sugar
• 20 g vanilla sugar
• 1 ½ tbsp cornstarch
• 1 ½ tsp cinnamon
• 90 g sour cream room temp
• 1 tsp vanilla extract
• 3 eggs room temp

Brown sugar peaches – for the cheesecake

• 5 g butter
• 3 big peaches
• ½ tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ tbsp cornstarch
• juice from 1 lemon

Whipped cream

• 250 ml whipping cream
• 10 g cream stiffener

This fresh peach cheesecake has better thirst pics than half of my friends, seriously. It’s a sexy, creamy cheesecake with brown sugar peaches that are mixed into the cheesecake mixture. The cinnamon crust is on the bottom and sides of a peach cheesecake so it nicely holds its form.

The idea of making a cheesecake came out of nowhere. I, a lover of autumn recipes, fall soups – and most importantly, pumpkin cheesecake – cannot wait for the crispy air and leaves on the ground. I live, love, laugh for autumn.

But the season for coats, pumpkin spice lattes, and sweaters is still a few weeks away, I decided to romanticize my life by making a fresh peach cheesecake. It’s a season of juicy peaches so a peach cheesecake should be the right choice for me.

And it was.

Baked peach cheesecake

One of my early doubts was – if I should make a no-bake cheesecake. I love the creamy part when the cheesecake is just a cold and fluffy cream. But then I thought – why can’t a baked cheesecake be fluffy?

And now I am talking about a cold whipped cream fluffy. The smooth texture.

So I put whipped cream on top of the baked peach cheesecake. And it worked. It was one of the best ideas that have ever crossed my mind.

Are you looking for more cheesecakes? Try these!

my tips for the best fresh peach cheesecake

• Bake the crust – I like baking the crust so it’s stable and holds the cheesecake. I bake the crust the first time alone, and then a second time when I pour the cheesecake mix into the cake pan.
• Room temperature ingredients – I cannot stress enough how important it is to bake with room temperature ingredients. In this case, it’s mainly about the mascarpone cheese. The first step is to cream the mascarpone and you cannot do that if it’s stiff and cold.
• Baking with a boiling water – if you want your baked cheesecake to be creamy and with no cracks in the middle, put a baking pan with boiling water on the bottom of the oven, or put a cake pan into the boiling water. It makes a huuuuuge difference.
• Crack open – after you’re done with baking, leave a cheesecake in the oven for an extra hour. Leave a door on the oven open (just a little bit). It prevents the cheesecake from cracking.
• Let it cool in the fridge – what makes the best cheesecake on the Earth is the creaminess and a stable form. Letting the cheesecake cool properly will only bring out more flavors and a better texture.

HOW TO MAKE FRESH PEACH CHEESECAKE

Crust

• Preheat the oven to 180°C. Prepare a 25 cm cake pan.
• Heat the butter and crush the butter biscuits in the food processor until they have the consistency of flour.
• Add cinnamon and a pinch of salt to the biscuits and pour them into the cake pan. Pour butter over the biscuit flour and mix with a fork until they get greasy. Push the crumbs down with a glass. Bake for 10 minutes.
• Take the baked crust out of the oven and decrease the temperature of the oven to 150°C.

Brown sugar peaches – for the cheesecake

• Cut peaches into smaller pieces. Put them into a pot with butter, vanilla extract, cinnamon, brown sugar, and lemon juice. Put the pot on the stove and cook at medium temperature. Stir occasionally.
• When the peaches release the juice and get very soft, add cornstarch. Stir well and add as much cornstarch as you need to make the mixture thick like a pancake mixture.
• Take a potato masher and mash the peaches. Let them cool completely.

Cheesecake

• In a bowl cream the mascarpone. When it’s creamy and fluffy add brown sugar peach mixture (it must be cold) and mix until well combined.
• Add brown sugar, and vanilla sugar and mix again. Make sure you scrape the bowl so there is no unmixed ingredient left. Add one egg at a time while mixing on medium speed.
• Add sour cream, cornstarch, vanilla extract, and cinnamon. Mix well again. Pour the mixture into a cake pan. Right before putting a cake pan into the oven, prepare boiling water in a baking pot. Put the baking pot into the oven (on the bottom of the oven), and then put the cheesecake on the rack. Bake for 50-60 minutes.
• Cheesecake is done when the middle jiggles like a pudding – not like milk. You will know the difference. Turn the heat off, leave the oven door cracked for about an hour. After an hour take the cheesecake out and let cool completely. Then put it into the fridge for at least 5 hours.

Whipped cream

I recommend putting whipped cream on top when the cheesecake is very cold. After putting the whipped cream on top, you need to put it back for a few hours as well.

Whip the cream with a cream stiffener at a high speed. Be careful so you do not over-mix the cream.

Put the whipped cream on top of the cheesecake. I made another batch of brown sugar peaches just to put it on the top to bring more peach flavor and I highly recommend it! Don’t forget to add cold peaches to the cold whipped cream!

If you decide to make this Fresh Peach Cheesecake at home, let me know on Instagram or Tiktok. ❤️ Send me a picture of this cheesecake or tag me in your story/post. I love seeing you trying my recipes. It means the world to me.

@mykhailaeats

Breakfast ✨ #breakfast #avocadotoast #foodtok

♬ –