Ready to bake a dessert that’s both elegant and incredibly delicious? This peach cheesecake combines creamy, tangy cheesecake with the sweet, juicy burst of fresh peaches. It’s perfect for a special occasion or just a delightful treat any day of the week.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat block cream cheese is essential for that rich, creamy texture. Avoid whipped or low-fat versions.
- Peaches: Fresh, ripe peaches are best. You can use canned peaches (drained well) in a pinch, but fresh provides the best flavor and texture.
- Graham Crackers: Forms the base of our crust. Digestive biscuits or vanilla wafers can be used as alternatives.
- Sour Cream: Adds a lovely tang and helps achieve that smooth, velvety cheesecake texture. Plain Greek yogurt (full-fat) can be a substitute.
- Eggs: Act as a binder and give the cheesecake its structure.
Ingredients:
For the Crust:
* 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
* ¼ cup granulated sugar
* 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
* 32 ounces full-fat cream cheese, softened
* 1 ½ cups granulated sugar
* ¼ cup all-purpose flour
* 1 teaspoon vanilla extract
* ½ cup sour cream
* 4 large eggs
For the Peach Topping:
* 3 large ripe peaches, peeled, pitted, and sliced
* ¼ cup granulated sugar
* 1 tablespoon fresh lemon juice
* 1 tablespoon cornstarch
How Much Time Will You Need?
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: Approximately 7 hours 45 minutes (including chill time)
- Servings: 12
- Tools Needed: 9-inch springform pan, large roasting pan (for water bath), electric mixer
Step-by-Step Instructions:
1. Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool while you prepare the filling.
2. Make the Peach Topping
In a medium saucepan, combine the sliced peaches, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender, about 5-7 minutes. Set aside to cool completely.
3. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar and flour until combined. Mix in the vanilla extract and sour cream until just incorporated. Add the eggs one at a time, mixing on low speed until each is just combined; do not overmix.
4. Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 1 hour 15 minutes, or until the edges are set and the center jiggles slightly.
5. Chill the Cheesecake
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This slow cooling prevents cracking. Remove from the water bath, cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or preferably overnight, until thoroughly chilled.
6. Assemble and Serve
Once the peach cheesecake is fully chilled, carefully remove the sides of the springform pan. Spoon the cooled peach topping evenly over the top of the cheesecake. Slice and serve your delicious peach cheesecake!
Storage Instructions:
Store leftover peach cheesecake in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled. We do not recommend freezing the cheesecake with the peach topping, as the texture of the peaches may change.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches?
A: Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before using them in the topping.
Q: Why do I need a water bath for baking cheesecake?
A: A water bath creates a moist, even heat environment, which helps the cheesecake bake evenly, prevents cracks, and yields a creamy texture.
Q: My cheesecake cracked. What happened?
A: Cracking is often caused by overbaking or sudden temperature changes. Make sure not to overmix the batter and cool the cheesecake slowly.
Q: Can I make this peach cheesecake ahead of time?
A: Absolutely! This peach cheesecake is perfect for making a day or two in advance. Store it covered in the refrigerator. Add the peach topping just before serving for the best appearance.
Q: How do I know when the cheesecake is done?
A: The edges should be set, but the center (about 2-3 inches) should still jiggle slightly when you gently shake the pan. It will continue to cook and set as it cools.
Q: Do I need to peel the peaches for the topping?
A: Peeling the peaches gives the topping a smoother texture. While not strictly necessary, it is highly recommended for the best experience in your peach cheesecake.