Receta Cheesecake with Fresh Peach Topping
Cheesecake with Fresh Peach Topping
25/08/2014 by Living the Gourmet 29 Comments
This rich, decadent cake, topped with the season’s freshest peaches, is surprising simple to whip up and sure to wow!
If there is one thing everyone can agree on, it’s cheesecake.
It is an irresistible dessert that is suitable for almost any occasion.
This may be one of my favorite cheesecakes made thus far. It’s texture is velvety and smooth, and who can deny fruit toppings?
Note however, if you do not have any peaches on hand, the topping can be made with berries or even pineapple.
394 calories
- 52 g
- 95 g
- 19 g
- 6 g
- 10 g
- 194 g
- 270 g
- 40 g
- 0 g
- 6 g
- Nutrition Facts
- Amount Per Serving
- Calories 394
- Calories from Fat 165
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Total Carbohydrates 52g
- 17%
- Sugars 40g
- Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Simple Graham Cracker Crust 1 cup graham crackers 4 tablespoons butter, melted Cheesecake ¾ cup whole milk 2 teaspoons vanilla 2 eggs 1 cup sugar ½ cup self-rising flour 2 packages (8 oz.) cream cheese 1 teaspoon lemon zest Topping 4 fresh peaches 2 tablespoons brown sugar Instructions Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use. Preheat oven to 350 degrees F. In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs. Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool. Once cooled, wrap the cake pan in aluminum foil and place into a pan. Fill the pan with water until the water reaches halfway up the sides of the cake pan. Without cleaning out the food processor, combine all ingredients for the cheesecake filling. Process until the mixture is light and creamy. Pour into the prepared cake pan. Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. Cover and refrigerate for about 2 hours before serving. By Living the Gourmet
beta
calories
394
protein
6g
carbs
52g
more
Living The Gourmet http://livingthegourmet.com/
Enjoy,
Tammy & Catherine
xo
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Also find this recipe here:
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch