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 180ยฐ 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 brownย 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 240ยฐ 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 ย 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 110ยฐ 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 brownย 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 gย 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.
Serving:
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!
I have nominated you for a bunch of awards! Enjoy – http://chandnilahoti.wordpress.com/2013/09/06/awards/
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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
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Reblogged this on MBSIB: The Man With The Golden Tongs.
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Thank you so much for reblogging my post “cheesecake with peach-sauce”, I feel honored and appriciate! All the best and happy baking, Bridget
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I can’t wait until fresh stone fruit becomes available in HK until then I can just look at your pretty desserts. Have a super weekend. BAM
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The farmer markets have a wide range of delicious, seasonal fruits at the moment and it is like paradise for me, ๐ I hope you don’t have to wait to long and wish you a pleasant weekend too. Bridget
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Lovely photos. I love them absolutely!
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Thank you!
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Great. There goes my diet… AGAIN !
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Haha ๐ Thank you much for stopping by, kind regards, Bridget
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These look so yummy!
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It tastes yummy too! ๐ Thank you so much for stopping by.
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OMG!!!! Said Luana slowly…but loud!!!! you can’t do this to me!!!
๐
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I’m so sorry Luana, but I can’t help myself…. ๐ What is your favourite dessert?
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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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Lemon cake with butter cream and blueberries…. Coming soon… ๐
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YOU MUST keep a small portion FOR ME…:))
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I promise! ๐
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