Baked peach cheesecake, with a shortcrust pastry base and a soft and delicious heart of cheese and nectarines.
For this recipe, you will need a 20 cm (8-inch) diameter mold. But you can also use a slightly larger one because the filling is suitable for filling an even slightly larger base.
My advice is to line the mold with parchment paper and then cut it just beyond the edges.
In fact, given the abundance of filling, this way it won’t stick to the sides of the mold.
I had a shortcrust pastry prepared in advance and frozen, but you can make your favorite base, or buy a frozen shortcrust pastry base and thaw it in the refrigerator.
In this case, however, consider the preparation times well.
Below I leave you some peach recipes from which to draw inspiration.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8-inch mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup butter
- 1 egg
- 1 egg yolk
- 1 pinch fine salt
- 7 oz nectarines (weighed without the pit)
- 6 oz cream cheese (I used a cheesecake-suitable cheese, but you can use the classic one)
- 1/2 cup vanilla powdered sugar
- 2 eggs
Tools
- 1 Mixer
- 1 Pastry board
- Parchment paper
- 1 Rolling pin
- 1 Mold
- 1 Bowl
- Electric whisk
- 1 Knife
- 1 Kitchen towel
Steps
To make the Baked Peach Cheesecake, first prepare the shortcrust pastry.
Inside the mixer bowl, put the cold butter from the fridge with the sugar and blend until you achieve a crumbly mixture.
Transfer to the pastry board and combine it with the flour and the egg yolk with the whole egg.
Add the pinch of fine salt and knead until you get a smooth and homogeneous ball, which will rest in the refrigerator for at least 30 minutes.
After this time, take the dough and roll it out directly on the parchment paper in a base about 1/2 inch thick.
Cut out the base you will need for the cheesecake, including the edges which should be at least 1 1/2 inches high.
Place the base with the parchment paper inside the mold.
Prick it with a fork and put it back in the fridge to rest.
In the bowl, combine the cream cheese with the eggs, the powdered sugar and work with the electric whisk until you get a smooth cream.
Wash, dry the peaches and remove the stem and pit from the peaches.
Cut them into small pieces and incorporate them into the mixture with a spatula.
Pour over the base leveling.
Do not be afraid if the mixture overflows the edges because it will set during baking.
Bake in a preheated oven at 356°F for 35 minutes or until the surface is firm and golden.
Remove from the oven and allow to cool well before cutting.
