Peach Cheesecake

This recipe was automatically translated from Romanian. View original here
Peach Cheesecake

An absolutely perfect cake, I improvised a bit until it reached this "state", but it's the perfect option - I think I made it about 3 times until it came to our liking - but every time we don't get to take the picture the final.

I completed the taste of cheescake with sour cream, very fresh - and at the end for flavor and decoration I put slices of compote pieces. In the strawberry season, strawberry slices are put instead of peaches and then no one can resist such a delicious dessert.

I recommend with confidence, it is a very very good cake, I think one of the most successful I have ever eaten.


White flour
200 g
Baking powder
10 g
75 g
275 g
75 for top and 100g for cream cheese + 100g for sour cream
Vanilla Extract
2 tbsp
5 pieces
1 for dough and 4 for cream
Philadelphia cream cheese
500 g
Heavy cream (32% fat)
200 ml
Corn starch
2 tbsp
Sour Cream(20%)
500 g
Gelatine powder
10 g
Canned sliced peaches
2 pieces
To cover the whole cake well you need 2 jars of 700ml - there are leftovers but you will definitely need 2 jars.
Jelly crystals
1 piece
any flavor

Step by step

Step 1

Mix flour with baking powder, 75g sugar and 75g butter.

Peach Cheesecake - Step 1
Step 2

Then add 1 egg, vanilla essence and knead the dough.

Peach Cheesecake - Step 2
Step 3

A soft and slightly sticky dough comes out, which we will use on the cheescake top.

Peach Cheesecake - Step 3
Step 4

Grease a 26-28cm round tray with butter, with detachable walls preferably - to make it easy to remove the cake from the tray.

Peach Cheesecake - Step 4
Step 5

The dough is spread in the tray, pressing lightly with your fingers, in addition a border of about 3 cm is made.

Peach Cheesecake - Step 5
Step 6

Now prepare the cream: First whip the cream for the whipped cream, to harden it - make sure it is cold well otherwise it is not done.

Peach Cheesecake - Step 6
Step 7

The egg whites are separated from the yolks (these are added to the mixture of cheese, 100g of sugar, starch and vanilla essence).

Peach Cheesecake - Step 7
Step 8

Whisk the egg whites.

Peach Cheesecake - Step 8
Step 9

Cream cheese, egg yolks, vanilla essence, starch and sugar (100g) mix well with the mixer. And here you have the 3 compositions - cheese, whipped cream and egg whites.

Peach Cheesecake - Step 9
Step 10

Now incorporate these 3 compositions - first add the whipped cream to the cream cheese, mix well.

Peach Cheesecake - Step 10
Step 11

And then the beaten egg whites - mix carefully with a spatula, with movements from top to bottom.

Peach Cheesecake - Step 11
Step 12

Pour the composition over the dough in the pan and put it in the oven over a moderate to low heat - about 160-170 degrees.

Peach Cheesecake - Step 12
Step 13

Check it if it is ready by gently shaking the composition, to see if there are any more liquid portions. When everything is caught then it is ready. Take it out of the oven and let it cool completely.

Peach Cheesecake - Step 13
Step 14

During this time, prepare the sour cream - beat the sour cream with 100g of sugar and preferably 1 vanilla essence. Separately dissolve the gelatin in a little warm water, after it dissolves completely, add it to the whipped cream and put it in the fridge to stick easily.

Peach Cheesecake - Step 14
Step 15

After the tart with cheese and cream has cooled a little, it has caught a little - pour the latter over the cheese filling, be careful not to come out over the edges, although the cream after it is easily caught with gelatin is not so flowing. Spread it evenly and refrigerate until the cream cream sticks very well.

Peach Cheesecake - Step 15
Step 16

Slice the peaches from the compote nicely.

Peach Cheesecake - Step 16
Step 17

Arrange them evenly and aesthetically over the cake (after the cream has set well).

Peach Cheesecake - Step 17
Step 18

Then prepare the jelly crystals according to the instructions on the envelope - better use this to make the surface of the cake more glossy. If you do it with plain gelatin it will flow, it will not stick to the surface.

Peach Cheesecake - Step 18
Step 19

Pour the Cake-Jelly Composition over the peaches and refrigerate a little more to harden completely - although this hardens as soon as you pour it over the fruit.

Peach Cheesecake - Step 19
Step 20

And here you see a slice of cake, the picture taken in a hurry because the cake actually disappears from the plates in 2 minutes :)

It is very fresh, fragrant, soft and pleasant, I recommend it with confidence.

It may seem more complicated, but know that it is not - I just tried to take the steps in as much detail as possible to have the perfect cake.

Good appetite!

Peach Cheesecake - Step 20
Quantity: 1 piece (10 servings)
Prep time: 180 min
Difficulty: intermediate
Ready in: 120 min
Publish date:
Collections: Cakes, Cakes, Desserts

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