Sweet and Tangy Peach Cheesecake
Sweet and Tangy Peach Cheesecake
Homemade Peach Cheesecake Recipe for Special Occasions
Introducing the peach cheesecake recipe I lovingly made for my son’s birthday last year. While it didn’t turn out as picture-perfect as I’d hoped, the taste was absolutely delightful! I’m excited to share this recipe with you, complete with detailed steps and tips to make it easy for anyone to follow. The combination of smooth cheesecake and fresh, vibrant peaches is truly a treat for the senses. Make this sweet cheesecake for your loved ones on a special day!
Cheesecake Filling Ingredients- 100g Cream cheese (softened at room temperature)
- 100ml Heavy cream (cold)
- 40g Granulated sugar
- 3 sheets Gelatin (approx. 4.5g)
- 40g Peach-flavored yogurt
- 1 packet Vanilla sugar (or 1/2 tsp vanilla extract)
- 100ml Peach juice
- 1/2 Fresh peach (diced)
- 1 Sponge cake sheet (Joconde sponge or similar, cut to fit mold)
- 1 Tbsp Cranberry juice (for moistening the sponge)
Cheesecake Decoration Ingredients- 1/3 Nectarine (thinly sliced)
- 1 Kumquat (thinly sliced)
- 100g Cream cheese (softened at room temperature)
- 1 Plain yogurt (approx. 50g)
- Honey, to taste (adjust as needed)
Decorative Peach Puree- 2 Nectarines (pitted and roughly chopped)
- 3 Tbsp Granulated sugar
- 1 Tbsp Cranberry juice
- 1/3 Nectarine (thinly sliced)
- 1 Kumquat (thinly sliced)
- 100g Cream cheese (softened at room temperature)
- 1 Plain yogurt (approx. 50g)
- Honey, to taste (adjust as needed)
Decorative Peach Puree- 2 Nectarines (pitted and roughly chopped)
- 3 Tbsp Granulated sugar
- 1 Tbsp Cranberry juice
Cooking Instructions
Step 1
First, prepare the ingredients for the cheesecake filling. Wash and pit the 1/2 fresh peach, then dice it into approximately 1cm cubes. Having your cake sheet, decorative fruits, and cranberry juice pre-measured and cut will make the following steps much smoother.
Step 2
In a chilled bowl, whip the 100ml of cold heavy cream until it reaches about 70% stiffness. You’re looking for a soft peak consistency, similar to soft-serve ice cream. Be careful not to over-whip, as this can affect the cheesecake’s smooth texture.
Step 3
In a separate bowl, cream the 100g of softened cream cheese until smooth. Add the 40g of peach-flavored yogurt and whip again until well combined and creamy.
Step 4
Gradually add the 40g of granulated sugar to the cream cheese mixture in three additions, whipping after each addition until the sugar is dissolved and the mixture is smooth. (If using the packet of vanilla sugar, add it here.)
Step 5
Pour in the 100ml of peach juice and whisk again until everything is well incorporated. This step adds a subtle peach aroma to the base.
Step 6
Soak the 3 sheets of gelatin in cold water for about 5 minutes until softened. Squeeze out excess water. Gently microwave the softened gelatin for 20-30 seconds until melted (be careful, it will be hot!). Add a small spoonful of the cream cheese mixture to the melted gelatin and stir to temper, then pour this into the main cream cheese mixture and whisk until smooth and lump-free. Ensuring the gelatin is fully dissolved and incorporated is key.
Step 7
Gently fold the whipped cream (prepared in step 1) into the cream cheese mixture in two additions. Use a spatula and fold carefully to avoid deflating the cream. You should now have a smooth, airy cheesecake filling.
Step 8
Prepare your mousse ring or cake mold and place the sponge cake sheet at the bottom. Pour half of the cheesecake filling over the sponge. Scatter the diced peaches evenly over the filling. Add another layer of cheesecake filling to cover the peaches slightly, then add the remaining diced peaches. Finish by pouring the rest of the cheesecake filling on top, ensuring the peaches are completely covered and the surface is smooth. Try to arrange the peaches so they are visible when sliced.
Step 9
Chill the cheesecake in the refrigerator for about 2 hours, or until the gelatin has set and the cake holds its shape.
Step 10
Now, let’s make the peach puree for decoration. Place the 2 chopped nectarines in a saucepan. Add the 3 Tbsp of sugar and mix well. Allowing the sugar to draw out the fruit’s juices will help create a thicker puree.
Step 11
Place the saucepan over low heat and add the 1 Tbsp of cranberry juice. Simmer for about 10 minutes, stirring occasionally, until the nectarines soften and the sugar has dissolved, creating a slightly thickened sauce. Be careful not to let it burn.
Step 12
Once cooked, remove the nectarines from heat and let them cool slightly. Transfer the cooked nectarines to a blender and puree until very smooth. Letting it cool further will help thicken the puree.
Step 13
To make the decorative cream cheese frosting, cream the 100g of room temperature cream cheese until smooth. Mix in the 1 plain yogurt (approx. 50g) and honey to your desired sweetness, then whip until combined. Divide this mixture in half. Put one half into a piping bag. (This will be your ivory-colored frosting).
Step 14
To the remaining cream cheese mixture, add 1 Tbsp of the prepared peach puree and mix well. This will create a lovely peachy-colored frosting. Transfer this mixture into another piping bag. (This will be your peach-colored frosting).
Step 15
Carefully remove the cheesecake from the mold. Using the two piping bags, pipe the ivory and peach frostings onto the top of the cheesecake in your desired pattern. You can pipe them side-by-side, alternating, or one on top of the other.
Step 16
Artfully arrange the thinly sliced nectarine pieces and kumquat slices in the spaces between the piped frosting, or on top, to decorate the cake. The vibrant colors of the fruit will make the cake look even more appealing.
Step 17
Add a sprig of fresh rosemary or other edible herbs and leaves you have on hand for a touch of greenery. Finish with a light dusting of powdered sugar using a sieve for a beautiful, snow-like effect. (Edible flowers can also be used for decoration).
Step 18
Finally, insert a decorative cake pick. Your beautiful and delicious Peach Cheesecake is now complete! Enjoy it chilled!
