Peach Cheesecake
Super creamy with a triple whammy of the sun-kissed fruit, this easy baked peach cheesecake is truly a splendid summer dessert!
Servings: 8 servings
Calories: 628kcal
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
Serving: 1 Serving | Calories: 628kcal | Carbohydrates: 76g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 470mg | Potassium: 313mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1440IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 2mg