How To make Peach Cheesecake
CRUST:
1 1/2 cup Vanilla crumbs
1/4 cup Granulated
1/4 cup Finely chopped pecans
6 tablespoon Sweet butter softened
:
FILLING 1 1/2 pound Creamed cottage cheese
1/2 cup Granulated sugar
2 Eggs
1 teaspoon Vanilla extract
1/2 cup Light cream
2 cup Canned peaches
Drained and crushed :
TOPPING----- 1 1/2 cup Sour cream
1 tablespoon Granulated sugar
1 cup Canned sliced peaches
Drained
Pan: 9" springform pan Crust: In a medium-size bowl, combine the vanilla wafer crumbs, sugar, chopped pecans, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.
Chill in the freezer for 15 minutes. Filling: In a large bowl, beat the cottage cheese, sugar, and eggs until smooth. Add the vanilla and light cream and continue to beat until smooth and fairly thick. Gently fold in the crushed peaches. Pour the mixture into the chilled pan. Place the springform pan inside of a larger pan containing 1 inch of water and bake in a preheated 325 degree oven for 1-1/2 hours. Transfer the cake to a wire rack and allow to cool for 30 minutes. Topping: In a small mixing bowl, beat the sour cream and sugar until smooth. Spread the mixture evenly over the top of the cake and bake in a preheated 350 degree oven for 5 minutes. Transfer the cake to a wire rack and let cool completely. Remove the sides of the springform pan and decorate the top of the cake with the sliced peaches. Refrigerate overnight. Remove the cake from the refrigerator 2 hours before serving. From: Dottie Cross TMPJ72B Reformatted for MM by CLM, HCPM52C
How To make Peach Cheesecake's Videos
‼️Not Your Ordinary Cheesecake‼️ |Peach Cheesecake W/ Streusel|easy Cheesecake recipe| Bake N Roll
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Ingredients:
Graham crust:
graham crashed 140 grams ( 1 1/3 cup)
sugar 70 grams ( 5 tbsp)
butter 80 grams (melted)
walnuts 3 tbsp (chopped) optional
Oatmeal Streusel:
all purpose flour 85 grams (9 tbsp)
brown sugar 60 grams (1/3 cup)
rolled oats 60 grams (1/2 cup)
cold butter 60 grams ( 4 tbsp)
Cheesecake batter:
creamcheese 450 grams (2 cups)
sugar 1/2 cup (100 grams)
cornstarch 2 tbsp + 1 tsp (15 grams)
egg 2 xl size ( 112 grams )
sour cream 120 grams or yogurt
Caramel sauce kindly click the link below ????
Peach jam/compote:
peach 400 grams 1 can (drained) cuts into small
apple juice or rum 2 tbsp (optional
white sugar 4 tbsp
brown sugar 2 tbsp
cinnamon powder 1 tsp
cornstarch 2 1/2 tbsp
water 60ml
Baking time: 45-50 (160°c)
Tin can size :6x2
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Yummy Easy and Delicious No Bake Peach Cheesecake
THANKS FOR WATCHING
My Peach Cobbler Cheesecake is a MUST TRY!
OMG I ate that whole huge piece!
No-Bake Mango Peach Cheesecake | MyKitchen101en
This no-bake cheesecake recipe has fresh mango and canned peach added to the cream cheese filling, the sweet and sour taste of these fruits complement the taste of rich and creamy cream cheese.
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Thanksgiving Peach Cobbler Cheesecake | Grandbaby Cakes
#peachcobblercheesecake #thanksgivingrecipes #holidaydesserts
This Peach Cobbler Cheesecake merges the classic flavors of a creamy New York-style cheesecake with the decadence of a southern peach cobbler filled with caramelized peaches and a buttery crumble! It is truly the ultimate decadent dessert.
???? FIND THE FULL RECIPE WITH MEASUREMENTS HERE:
Add a little more peach lovin' to your dessert plates:
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Jocelyn Delk Adams of Grandbaby Cakes will show you how simple it is to make this generational baking recipe that was passed down from her grandmother. It is quite popular on her blog and a true classic that everyone will enjoy!
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