Recipe of Appetizing Fresh Peach Cheesecake

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Fresh Peach Cheesecake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Fresh Peach Cheesecake Recipe.

You can cook Fresh Peach Cheesecake using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Fresh Peach Cheesecake

1. Make ready of CRUST.
2. Take 3 cup of cinnamon graham crackers, crushed.
3. Make ready 4 oz of butter, salted or unsalted.
4. You need of PEACH CHEESECAKE FILLING.
5. Prepare 16 oz of cream cheese, at room temperature.
6. Take 1 1/2 tsp of vanilla extract.
7. It’s 3 of large eggs, at room temperature.
8. Take 2 cup of sour cream, at room temperature.
9. Make ready 1 cup of granulated sugar.
10. It’s 1/4 tsp of salt.
11. It’s 3/4 cup of fresh rough chopped peaches, from about 3 pitted peeled peaches.
12. Take of GARNISH.
13. Make ready 1 of fresh peach, sliced.
14. Take of fresh strawberrys.
15. Take of fresh whipped cream.
16. Take 2 tbsp of grated dark chocolate.

Fresh Peach Cheesecake step by step

1. Preheat oven to 325. Spray a 9 inch springform pan with bakers spray.
2. MAKE CRUST.
3. Combine cinnamon crumbs and butter in a bowl until moistened.
4. Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling.
5. I MAKE PEACH CHEESECAKE FILLING.
6. In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in.
7. Add sour cream, vanilla and salt and beat just until blended.
8. Fold in chopped peaches.
9. Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil.
10. Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan.
11. Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight.
12. After chilling run a thin knife around edges of pan and realease sides of springform pan.
13. Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings.