Peach Cheesecake Recipe: A Simple and Delicious Summer Dessert

 

Peach-Topped Cheesecake: A Luscious and Exquisite Dessert

If you're looking for a show-stopping dessert that combines the creamy richness of cheesecake with the sweet, delicate flavor of peaches, this peach-topped cheesecake is the perfect choice. The juicy peaches not only add a burst of flavor but also infuse the cheesecake with their natural sweetness, creating a dessert that is both luscious and exquisite. With a crunchy graham cracker crust, a smooth cream cheese filling, and a fragrant peach syrup, this 10-inch cheesecake is sure to impress at any gathering.

Ingredients:

For the Cheesecake Crust:

• 8 oz reduced-fat graham crackers
• 2 tablespoons milk
• 1 oz melted butter

For the Filling:

• 3 eggs
• 8 oz fat-free cream cheese
• 16 oz low-fat plain yogurt
• 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 4 tablespoons chocolate chips
• 1 pinch of salt

For the Peach Syrup:

• 4 peaches, pitted and sliced
• 2 tablespoons honey
• ¼ cup water
• 1 cinnamon stick

Directions:

1. Prepare the Cheesecake Crust:

   • Begin by pulsing the graham crackers in a food processor until finely ground. Add the milk and melted butter, and pulse until the mixture comes together.
   • Transfer the graham cracker mixture to a 10-inch round cake pan, pressing it firmly onto the bottom using your fingertips or the back of a spoon. Set the pan aside while you prepare the filling.

2. Make the Cheesecake Filling:

   • In a mixing bowl, beat the fat-free cream cheese with the sugar until smooth. Add the low-fat yogurt, eggs, vanilla extract, and a pinch of salt. Mix until well combined.
   • Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the filling.
   • Pour the cream cheese mixture over the prepared crust, spreading it evenly. Tap the pan lightly on the countertop to remove any air bubbles.

3. Bake the Cheesecake:

   • Preheat your oven to 350°F (175°C).
   • Bake the cheesecake for 30-40 minutes, or until the center is just set and the edges are slightly golden.
   • Once baked, remove the cheesecake from the oven and allow it to cool completely in the pan. After it has cooled, carefully transfer it to a serving plate.

4. Make the Peach Syrup:

   • While the cheesecake is cooling, prepare the peach syrup. In a small saucepan, combine the sliced peaches, water, honey, and cinnamon stick. Bring the mixture to a boil over medium heat.
   • Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld and the syrup to thicken slightly.
   • Remove the saucepan from the heat and let the syrup cool to room temperature. The syrup will continue to thicken as it cools.

5. Serve the Cheesecake:

   • To serve, slice the cheesecake into individual portions. Spoon the peach syrup generously over each slice, ensuring each piece is topped with juicy peach slices and a drizzle of the fragrant syrup.

Tips for a Perfect Peach-Topped Cheesecake:

• Use ripe, juicy peaches: They will provide the best flavor and texture for the syrup.
• Make ahead: This cheesecake can be made a day in advance. Just add the peach syrup before serving to keep the crust crisp.
• Variations: For a twist, try adding a handful of toasted nuts to the crust or a dash of almond extract to the filling.

Conclusion

This peach-topped cheesecake is a delightful blend of flavors and textures that will satisfy any dessert lover. The combination of a light, tangy filling with a buttery graham cracker crust and sweet peach syrup creates a truly unforgettable dessert experience. Whether you're celebrating a special occasion or just treating yourself, this cheesecake is sure to be a hit.