Baked Peach Cheesecake
Baked Peach Cheesecake layers peaches and baked vanilla cheesecake for a fresh and delightful summer (or anytime of the year) treat.
Servings: 16 Slices
Calories: 198kcal
Ingredients
Base;
- ⅓ Cup Sugar (75g)
- 1 Cup All Purpose Flour (125g)
- 1 teaspoon Baking Powder
- ¼ Cup Butter, Melted (50g)
- 2 Tbsp. Milk
Cheesecake;
- 400 g *Canned Sliced Peaches, Drained and dried
- 2 and ½ Cups Cream Cheese, Room Temperature (625g)
- 1 Cup Whipping Cream (250ml)
- ½ Cup Icing Sugar (65g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
Instructions
- Grease or line a 20cm round cake pan with cooking paper and preheat the oven to 160°C (325°F). (Alternatively line a 9" square baking pan).
Base;
- Place the sugar, flour and baking powder in a bowl.
- Mix in the butter and milk.
- Spread evenly in the pan and set to the side.
Cheesecake;
- Beat the cream into soft peaks and set aside.
- Beat the cream cheese until smooth.
- Beat in the eggs and cream.
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Layer the drained and dried sliced peaches over the the base.
- Pour over the cheesecake mixture and spread into a smooth layer.
- Tap on the bench a few times to release any air bubbles.
- Bake for 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
Notes
*I have not personally tried this with fresh peaches but I would say they will cook the same. They may release more juice while cooking so tossing the slices in some flour before baking will help with that.
Nutrition
Serving: 1Slice | Calories: 198kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 281mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg