Delicious Fresh Peach Delight Cheesecake
Savor the essence of summer with this luscious Fresh Peach Delight Cheesecake. This delectable dessert showcases the juicy sweetness of fresh peaches, enveloped in a creamy cheesecake filling. The graham cracker crust provides a crunchy contrast, harmonizing perfectly with the smooth, rich cream cheese. Ideal for gatherings or a special treat, this cheesecake is sure to impress with its vibrant flavors and gorgeous presentation. Enjoy this delightful dessert chilled, either plain or garnished with extra fresh peaches for that added touch of elegance.
N/A
Servings
220
Calories
11
Ingredients
Ingredients
Graham cracker crumbs
1 1/2 cups (crushed)
Butter
1/4 cup (melted)
Sugar
1/4 cup
Cream cheese
2 (10 ounce) packages (softened)
Sugar
3/4 cup
Flour
1 1/2 tablespoons
Vanilla extract
1/2 teaspoon
Peach flavoring (optional)
1/4 teaspoon
Eggs
3 (large)
Heavy cream
1/4 cup
Fresh peaches
1 cup (peeled and chopped)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Lightly spray the bottom of a 9-inch springform pan with oil.
3
To prepare the crust, combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix well until the crumbs are evenly coated.
4
Press the crumb mixture firmly into the bottom of the prepared springform pan.
5
Bake the crust for 8-10 minutes until lightly golden, then remove it from the oven to cool.
6
Lower the oven temperature to 250°F (120°C).
7
In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy.
8
Gradually add the sugar, beating until well blended and smooth.
9
Incorporate the flour, vanilla extract, optional peach flavoring, eggs, and heavy cream into the cream cheese mixture, beating thoroughly until combined.
10
Gently fold in the chopped fresh peaches, being careful not to overmix.
11
Pour the cheesecake filling over the cooled crust, spreading it evenly.
12
To create a water bath, place a shallow pan filled with water on the bottom rack of the oven.
13
Position the springform pan on a cookie sheet in the upper half of the oven.
14
Bake the cheesecake for 1 hour and 15 minutes, or until just set but still slightly jiggly in the center.
15
After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
16
Once cooled, transfer the cheesecake to a wire rack and let it cool completely.
17
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
18
If desired, garnish with additional fresh peach slices before serving.
Nutrition Information
15g
Fat
22g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor of this cheesecake?
The primary flavor is fresh peach combined with a rich, creamy cheesecake filling.
What type of crust does the Fresh Peach Delight Cheesecake have?
It features a crunchy graham cracker crust made with crumbs, melted butter, and sugar.
How many calories are in a serving of this cheesecake?
There are approximately 220 calories per serving.
How much cream cheese is required for this recipe?
You will need two 10-ounce packages of softened cream cheese.
At what temperature should the crust be baked?
The crust should be baked at 325°F (160°C) for 8-10 minutes.
What is the baking temperature for the cheesecake filling?
The oven temperature should be lowered to 250°F (120°C) for baking the filling.
How long does the cheesecake need to bake?
The cheesecake bakes for 1 hour and 15 minutes, or until just set but slightly jiggly in the center.
Should I use a water bath for this cheesecake?
Yes, place a shallow pan filled with water on the bottom rack of the oven to create a water bath.
How should the peaches be prepared for the filling?
The fresh peaches should be peeled and chopped before being folded into the mixture.
Is peach flavoring required?
Peach flavoring is optional, but you can add 1/4 teaspoon for extra intensity.
How many eggs are used in the recipe?
The recipe calls for 3 large eggs.
What is the recommended chilling time?
Refrigerate the cheesecake for at least 4 hours, though overnight is recommended for the best results.
What size springform pan is needed?
A 9-inch springform pan is required for this recipe.
How do I prevent the cheesecake from cracking while cooling?
After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
How much fat is in one serving?
One serving contains approximately 15g of fat.
Are there carbohydrates in this dessert?
Yes, there are 22g of carbohydrates per serving.
Can I use an electric mixer for the batter?
Yes, an electric mixer is recommended to beat the cream cheese until light and fluffy.
What ingredients are in the graham cracker crust?
The crust consists of 1 1/2 cups of graham cracker crumbs, 1/4 cup melted butter, and 1/4 cup sugar.
Is flour used in the cheesecake filling?
Yes, 1 1/2 tablespoons of flour are included in the filling to help it set.
How much heavy cream is added to the mixture?
The recipe uses 1/4 cup of heavy cream.
What is the best way to garnish the cheesecake?
Garnish with additional fresh peach slices before serving for an elegant presentation.
Do I need to grease the pan?
The instructions recommend lightly spraying the bottom of the springform pan with oil.
How much vanilla extract is used?
The recipe calls for 1/2 teaspoon of vanilla extract.
What is the protein content per serving?
There are 3g of protein per serving.
Should the cream cheese be cold or softened?
The cream cheese should be softened for easy mixing and a smooth texture.
How much fresh peach goes into the batter?
One cup of peeled and chopped fresh peaches is folded into the filling.
What is the first step of the instructions?
The first step is to preheat your oven to 325°F (160°C).
Where should the springform pan be placed in the oven?
Position the springform pan on a cookie sheet in the upper half of the oven.
How much sugar is used in the cheesecake filling specifically?
The filling uses 3/4 cup of sugar.
What should the texture of the crust be after mixing?
The crumbs should be evenly coated with butter and sugar, then pressed firmly into the pan.