Peach Cheesecake -

5 from 1 vote

Peach Cheesecake

This easy peach cheesecake is creamy, fruity, and so delicious! There are peaches folded in the batter, layered on top, and in the fabulous peach compote! Every bite is filled with the juicy, luscious fruit and is totally irresistible!

Prep Time30

Cook Time1 10

Resting Time8

Course: Dessert

Cuisine: American, World

Servings: Servings

Calories: 628kcal

Author: Natasha Minocha

Ingredients

Cookie Base

1 1/4 cup Marie biscuits, finely crushed You can also use Graham crackers or Digestive cookies.
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)

US Customary - Metric

Instructions

Cookie Base

Preheat your oven to 180 C / 350 F. Keep an 8" springform cake pan handy.
Combine the melted butter and finely 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 160 C / 320 F 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 160 C / 320 F 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.

Video

Notes

Please make sure all the ingredients are at room temperature. This will ensure easier blending and will give a smooth, creamy texture to the cheesecake.

Don't crank up that oven! 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 top looks cooked, 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.

While fresh peaches are preferred for this peaches and cream cheesecake, you can use frozen peaches. Make sure the frozen peaches are thawed and drained well. Pat them dry with a paper towel before tossing with flour as we did with the fresh peaches.

Canned peaches will work too. Rinse and drain them well. Pat them dry and use as mentioned in the recipe card.

Nutrition