Peach Cheesecake

Name: Peach Cheesecake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cream cheese; 1.5 egg; 60g Peach; 100g Peach Meat in Syrup; 3 tablespoons Peach syrup

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This recipe is adapted from the gentleman's mango cheese cake. In the production, it combines the methods of Junzhi Apricot Fruit Cheesecake and Teacher Meng Apple Cheesecake. Because this cake uses more peaches in syrup, it tastes sweeter than the last peach cheesecake.

Ingredients

200g Cream Cheese
1.5 Egg
60g Peach
100g Peach Meat In Syrup
3 tablespoons Peach Syrup

Peach Cheesecake

1. Materials:
Cake body: 200 grams of cream cheese, 60 grams of peach flesh in syrup, 1 and a half eggs, 3 tablespoons of peach in syrup Surface decoration: 100 grams of peach flesh in syrup

2. Crush the peach flesh into a puree with a spoon, set aside

3. Pour cream cheese into a large bowl, stir in insulated water until smooth and no particles, add eggs in portions and mix well

4. Pour the sugar water and stir evenly; add the peach pulp and stir evenly

5. Pour the cheese paste into a paper mold, put it in a preheated 170 degree oven, and bake it for about 10 minutes until the surface is solidified. Take it out and spread another part of the peach meat on the surface.

6. Put it in the oven again, continue to bake for about 40 minutes, the surface is golden and out of the oven

Tips:
Freshly baked cakes are soft and fragile, so be careful when moving them. The cake will shrink after cooling, and it can be easily demoulded at this time. You can also put it in the refrigerator before eating.