This Peach Cheesecake is fruity and oh-so-tasty, plus it looks like a work of art.
Praised for its velvety smooth texture and crisp, thick crust, this cheesecake will tenderly knock your socks off. I know cheesecake recipes can seem intimidating, but this one is straightforward and easy to make. What makes it special is that it includes both sour cream and cream cheese. The sour cream supports the underlying tang of the cream cheese, and ultimately, you need a little of each to thin the batter and create a silkier, creamier texture. This cake is perfect for beginner bakers. Who doesn’t love a homemade cheesecake filled with fresh peaches? It’s hard to pass up. Even if you are not a huge fan of cheesecake, this recipe might just convert you!
Plus, the trick of swirling the peach preserves with a knife takes it to a new level visually. Seriously, it will look like a professional pastry chef made this cheesecake. To me, the abstract swirls kind of look like groups of ballet dancers seen from above and make this dessert look like something you’d see hanging in the Museum of Modern Art.
Is This Peach Cheesecake Healthy?
Well, it’s a dessert, so no, it’s not very healthy. However, it can easily be tweaked to be a little more wholesome and fit dietary needs. Mix in finely ground pecans to the graham cracker crust for added nutrients. No pecans on hand? No worries: walnuts, almonds, or cashews will do too! Nuts are naturally high in dietary fiber and rich in vitamins and minerals like magnesium, zinc, calcium, copper, phosphorus, and potassium.
You can opt to use gluten-free crackers for your crust. We live in a day and age when just about every dairy dip, spread, and liquid has a vegan substitute available. Swap your butter, sour cream, and cream cheese for vegan alternatives. I recommend you check out Kite Hill or Miyoko’s, my two favorite dairy-free brands. You can also substitute the butter with coconut oil if desired.
No Water Bath Necessary
Despite its name, a cheesecake is technically not considered a cake. It’s a custard on a graham cracker crust. Custards do best when you cook them on a lower heat and very slowly. And, they frequently call for a water bath technique. A water bath is simply a pan of hot water in which you place your cake pan before moving the whole thing to the oven. Water baths go a long way in preserving the rich and smooth texture of a baked custard by acting as a buffer for heat so that your custard bakes gently and evenly. The good news about this recipe is it does not call for a water bath. One less step is always a good thing!
How Do I Store Leftovers?
Once cooked and cooled, store the cheesecake in an airtight container in the refrigerator. The cheesecake slices will keep in the refrigerator for up to 5 days, making it an easy make-ahead dessert. In the freezer, it will keep for 3 to 6 months.
Serving Suggestions
Top your cheesecake with a fresh or store-bought whipped cream. Or why not branch out with homemade Strawberry Whipped Cream? I love pairing cheesecake with coffee, like a Caramel Macchiato. Or, if it’s after 5 o’clock, an espresso martini. I also like to shave some orange zest on top for an extra pop of color. The best part about this dessert is the texture: fluffy and light while providing a delicate tang, giving it a distinctly summery vibe. Enhance, don’t mask, the flavor by topping with additional sliced fruit like apricots or nectarines.
For more cheesecake inspiration, check out Healthy Cottage Cheese Cheesecake, Vegan Pumpkin Cheesecake, and these cute little Cheesecake Stuffed Strawberries.
Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 cups fresh peaches peeled and sliced
- 1/4 cup peach preserves
Instructions
- Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, fully incorporating each before adding the next. Blend in sour cream. Gently fold in sliced peaches.
- Pour the filling over the crust in the springform pan. Drop dollops of peach preserves on top and use a knife to create a swirl pattern.
- Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and chill in the refrigerator for at least 6 hours or overnight.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment