Super creamy with a triple whammy of the sun-kissed fruit that lovingly nudges the flavors to come into their own, the peach cheesecake (not to be too cheesy here) leaves you feeling peachy.
There’s peach in the batter, on top, and in the booze-laced compote, so you get bits of yummy, juicy fruit throughout. The compote is optional, but don’t skip it. It makes the cake extra special, helping the fuzzy little fruit underscore the subtle flavor of the cream cheese rather than overwhelm it.
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How to make an easy peach cheesecake?
This recipe is an adaption of my Cherry Cheesecake, where I fold the fruit in the batter instead of just garnishing it. Try it, you’ll adore the peachy fruitiness coming through in each bite.
Bake the homemade cheesecake crust
Step 1: Crush Marie biscuits (or graham crackers or digestives).
Step 2: Combine the biscuit crumbs with melted butter. You’re looking for a uniform, damp texture.
Step 3: Spread the mixture on the base of your spring-form pan.
Step 4: Press and pack tightly and then set to bake.
Whip up the filling
Step 5: While the crust bakes, smoothen your cream with a spatula and add powdered sugar. I simply ground regular white sugar to a powder, and it worked like a charm.
Step 6: Add in Greek yogurt and follow it by beating 2 eggs, one at a time.
Step 7: Next go in your flour and vanilla extract (or vanilla bean paste). Whisk, whisk, whisk till you have a nice, creamy-textured batter.
Step 8: Dice your peaches (don’t skin them) and toss them with a handful of flour. The flour coating ensures that the fruit doesn’t sink right to the bottom of the cheesecake.
Slide the cheesecake into the oven to bake
Step 9: Fold the peaches in the batter and pour it into your pan.
Step 10: At this point, you can bake the cake as is or top it with more peaches. In either case, bake on a low, gentle heat for 1 hour.
Step 11: Cool, chill, and serve the next day!
Pro tips for the best homemade peach cheesecake
- All the ingredients are at room temperature.
- Use low heat. Typically, cheesecakes are baked in a water bath to regulate the temperature. That’s how they get their creamy mouthfeel that is similar to a dense custard rather than a cake crumb without breaking the surface. But I’ve found that baking at a lower heat and for longer works in the same way.
- Cool the cheesecake gradually. When the center is wobbly and the peaches golden and caramelized (that’s how you know it’s done), leave the oven door ajar and let the cake sit in there, after switching off the heat. Then chilling it for a minimum of 8 hours or overnight in the refrigerator works the best.
So, what if your cheesecake cracks? Serve it with compote!
The longer the cake sits undisturbed after baking, the less likely it will crack. That said, I’ve baked plenty of cheesecakes with all sorts of cracks.
They don’t take anything away from the taste. You just put some fruit compote on top and the cake looks great! Try this lovely peach compote:
- Dice the peaches (no need to peel them)
- Cook them in water with half a vanilla bean and sugar (the amount depends on how sweet your fruits are)
- Simmer for 10 to 15 minutes, till the peaches have softened, and the thick compote is speckled with vanilla
- For a brighter taste, squeeze a splash of lemon juice
- Or to lift the flavors, add whiskey, rum, or brandy (like I did)
Garnish the cake with the compote and serve. This step is optional, feel free to serve the peach dessert as-is or with a dusting of icing sugar.
Peach cheesecake recipe variations
Fruit: Substitute the peaches for any fruit you prefer, like cherries, strawberries, or mango.
Sugar: Regular, raw, or confectioner’s sugar all work.
Cheesecake without eggs: Use my no-bake Jamun cheesecake or saffron cardamom cheesecake for an eggless cheesecake recipe.
Got more peaches? Try these summer dessert recipes
📖 Recipe
Peach Cheesecake
Ingredients
Cookie Base
- 1 1/4 cup Marie biscuits, crushed
- 1/3 cup Butter, melted
Cheesecake Filling
- 2 cups Cream cheese, at room temperature
- 1 cup Sugar
- 2 Eggs ( room temperature)
- 1/3 cup Plain Greek yogurt, at room temperature
- 1/4 cup All-purpose flour
- 1.5 tsp Vanilla extract
- 4 Peaches, diced
- 2 tsp All-purpose flour, for tossing the diced peaches
Peach Compote
- 2 Peaches, diced
- 1/3 cup Water
- 2 tbsp Sugar
- 1/2 Vanilla bean
- 1 tbsp Rum or any other alcohol ( Optional)
Instructions
Cookie Base
- Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
- Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Cheesecake Filling
- Soften the cream cheese using a spatula, in a large bowl.
- Add the sugar. Mix well.
- Now whisk in 2 eggs, Greek yogurt, vanilla extract, and 1/3 cup all-purpose flour.
- Mix well until smooth and creamy.
- Toss the diced peaches with 2 tsp of flour and fold into the batter.
- Pour into the prepared crust. Place some extra chopped peaches on top if you wish.
- Carefully place in the oven and bake at 160C for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took 60 minutes.
- Turn off the heat and slightly crack the door open and allow it to cool for 60 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
- Spoon over the peach compote and top with a couple of basil leaves.
- Slice and enjoy!
Peach Compote
- Combine diced peaches, water, sugar, and half a vanilla bean in a small saucepan.
- Cook on medium heat until the peaches are soft and cooked through.
- Take the pan off the heat and add a tablespoon of rum. This is completely optional. Let cool before topping the cheesecake.
Nutrition
Smita says
Recipe looks very tempting ???? I'm sure going to try it.
Could you please tell me what cream cheese you use.
Natasha Minocha says
Hi Smita, Thank you so much for appreciating!???????? I use any domestic cream cheese available, Mooz, Delecta, Britannia or DairyKraft. All are good. 🙂