cheesecake with peach sauce

This refreshing and fruity peach sauce goes great with the rich and creamy consistency of cheesecakes and makes it an ideal and delicious summer treat.

Preparation for a 26 cm round cake pan

Preheat the oven to 180° C, line the base of the round cake pan with parchment paper

For the crust:

  • 85 g butter melted, plus extra for the cake pan
  • 140 g digestive biscuits, made into fine crumbs

Melt the butter in a medium pan. Stir in the biscuit crumbs until the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the cheesecake filling:

  • 900 g full fat soft cheese (Philadelphia)
  • 250 g brown sugar
  • 3 tablespoon plain flour
  • 1 1/2 teaspoons vanilla extract
  • finely grated zest of 1 lemon
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs, plus 1 yolk
  • 285 ml creme fraiche

Preheat the oven to 240° C

For the filling beat the soft cheese at medium-low speed until creamy, about 2 minutes.

Add the sugar, the flour, the vanilla extract, lemon zest and juice. Whisk in the eggs and yolk, one at a time and whisk for about 2 minutes.

Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche  and set aside.

Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.

Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

For the cream topping:

  • 140 ml creme fraiche
  • 1 tablespoon brown sugar
  • 2 tablespoons lemon juice

Combine the reserved creme fraiche / soft cheese mixture with the 140 ml creme fraiche, sugar and lemon juice.

Spread over the cheesecake and cover loosely with foil and refrigerate for at least 8 hours or overnight.

For the peach sauce:

  • 800 g sliced fresh peaches
  • 100 g white sugar
  • 1 tablespoon lemon juice

Combine the peaches, the confectioners sugar and the lemon juice.

Blend the peaches to a puree, then pour it through a sieve and set aside.


Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the peach sauce.

Happy baking!


Published by


Bridget's Bakery Blog

18 thoughts on “cheesecake with peach sauce”

    1. Thank you so much, I feel very honored and touched that you like my blog enough to nominate it for a bunch of awards! I really appreciate, but I have decided to not accept awards because there are so many wonderful blogs that I really would have a difficult time making that list. I hope you do not feel offended. Thanks again with warm regards and happy baking, Bridget


    1. The farmer markets have a wide range of delicious, seasonal fruits at the moment and it is like paradise for me, 🙂 I hope you don’t have to wait to long and wish you a pleasant weekend too. Bridget


      1. The lemon cake with butter cream….::) or a sort of super delicious cake my grandmother used to prepare for me with blueberries…mmmm…..)) Wish I could turn back in time sometimes…
        I love cakes…unfortunatelly!!!…


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