Peach Cheesecake
Rich and creamy fresh peach cheesecake that combines classic cheesecake and mouth-watering, juicy peach sauce. Fresh peaches, cooked as sauce, give the cheesecake a unique summer flavor.
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Servings: 1 8-inch cheesecake
Ingredients
For Plum Sauce
- 5-6 medium sweet yellow peaches, pitted, peeled and cut into 1/2-inch cube
- 1/3 cup (33g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon (5ml) lemon juice
- 2 tablespoons (30ml) water
For Graham Cracker Crust
- 1 1/2 cup (155g) graham cracker crumbs or 10 graham cracker sheets
- 1/4 cup (1/2 stick/56g) unsalted butter, melted and cooled
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (25g) granulated sugar
For Cheesecake Batter
- 3 8-ounce blocks (678g) full-fat cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (125g) sour cream, substitute with plain Greek yogurt
- 1 1/2 teaspoons (8ml) pure vanilla extract
Instructions
To Make Peach Sauce
- Combine the peaches, sugar, cinnamon, lemon juice and water in a medium saucepan. Cook over medium heat until it starts to thicken. Make sure to stir frequently during the cooking process. Once it’s thickened, remove from heat and cool to room temperature, then cover with plastic wrap and refrigerate until ready to use.
To Make Graham Cracker Crust
- Preheat oven to 350°F/175°C. Spray an 8-inch springform pan with nonstick spray.
- Use a food processor to pulse graham cracker sheets or add the crackers to a ziploc bag and use a rolling pin to smash them into fine crumbs. If you have a store-bought graham cracker crumb, you can skip this step.
- In a medium bowl, combine graham cracker crumbs, sugar, ground cinnamon and melted butter together until combined and moistened. Put the mixture in an 8-inch springform pan and press with your fingers (or use the bottom of a glass) to form an even layer of crumbs. Bake for 8-10 minutes, until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the cheesecake batter.
To Make Cheesecake Batter
- In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer), beat cream cheese and sugar on medium low speed until it forms a smooth texture and no lumps remained. Scrape down the bowl as needed. Then, mix in the sour cream (or Greek yogurt) and vanilla extract and beat until combined, scrape down the sides of the bowl if needed.
- Beat in eggs, one at a time on low speed until fully incorporated. Scrape down the bowl using a rubber spatula halfway through and continue to mix until combined. After the final egg is incorporated into the batter, stop the mixer and pour half of the cool peach sauce into the batter, using a rubber spatula to gently fold the sauce into the cheesecake filling until combined. Pour the batter into the cooled graham cracker crust, give the pan a gentle shake or a few taps to even it out and bring up any bubbles, or use a rubber spatula to spread evenly, and transfer to the oven to bake.
- Wrap the bottom and sides of the pan with one large piece of foil all the way up, make sure that water from the bath doesn’t seep into the cake. Place the pan inside a large roasting pan, then fill the roasting pan with boiling water until it comes about halfway up the side of the springform pan. Place gently in the oven and bake for 60-70 minutes or until the sides are set but the center is still slightly jiggly (it will set as it rests in the fridge).
- Allow the cheesecake to cool at room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight before serving.
- Cheesecake is best served cool. Serve the cheesecake with remaining peach sauce. Garnish with slices of fresh peaches (optional). Cover and store leftover cheesecake in the fridge for up to 5 days.
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