Baked Peach Cheesecake, an incredibly simple and delicious dessert, perfect for ending a summer dinner with friends or family. When I made this recipe, I immediately thought of the one I prepared last year with white chocolate and strawberries. A combination of color and deliciousness, accompanied by softness that will make it hard to resist the temptation to dig in over and over again.
This cheesecake is without the classic biscuit base, an alternative that bakes in the oven. Therefore, a much quicker variant, as the ingredients are mixed with a simple hand whisk and poured into a paper-lined mold. A bit like a regular cake, so to speak, but with little flour and, if desired, you can replace the small amount with cornstarch. This way, you’ll get a gluten-free dessert, perfect for those who are intolerant or celiac.
In today’s version, since we are still in the summer season, I used peach jam, then decorated the surface with some slices of this delicious summer fruit. A versatile dessert that you can garnish with other fruit you prefer. If you are a chocolate lover, you can also enrich the batter with some chocolate chips before baking. For an even more distinctive flavor, you can add some crumbled amaretti on the surface.
I believe I’ve exhausted the words and ideas for this introduction, so I just invite you to join me in the kitchen, because the baked peach cheesecake will be ready in a click!
If you’re interested in other peach dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Summer
- Energy 382.61 (Kcal)
- Carbohydrates 37.10 (g) of which sugars 24.51 (g)
- Proteins 9.98 (g)
- Fat 23.21 (g) of which saturated 13.44 (g)of which unsaturated 2.60 (g)
- Fibers 0.61 (g)
- Sodium 99.58 (mg)
Indicative values for a portion of 135 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz ricotta
- 8.8 oz mascarpone
- 3 eggs
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 3.5 oz peach jam
- 1 peach
- 1 packet vanillin
Tools
- Bowl
- Whisk
- Cutting Board
- Knife
- Cake Pan springform pan, 8 in
Steps
In a bowl, beat the eggs with the sugar and vanillin using a hand whisk for a few minutes, until the ingredients are combined. Then add the ricotta and mascarpone and mix again.
Next, incorporate the flour and continue mixing with the hand whisk until you get a smooth, lump-free batter.
Transfer the batter into an 8-inch diameter springform pan lined with parchment paper and bake the cheesecake in a preheated oven at 320°F for 60 minutes. Check the baking with a toothpick, which should come out dry. This cake will rise a lot at first and then deflate: this is normal.
After the baking time, let the cake cool for 30 minutes in the oven with the door slightly open. Then remove it and let it cool completely. Once cooled, spread the peach jam over the surface.
Wash and dry the peach. Cut it in half, remove the pit, and slice it thinly. Finally, arrange the slices over the entire surface of the cake and serve.
Storage and Tips for Baked Peach Cheesecake
The baked peach cheesecake can be stored for 2 or 3 days in the refrigerator in a container with a lid.
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FAQ Questions and Answers for Baked Peach Cheesecake
What can I substitute for ricotta?
Instead of ricotta, you can use another creamy cheese of your choice.
