Fresh Peach Cheesecake
An easy 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
Instructions
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!