Peach Cake with Cream Cheese

Peach and Cream Cheese Cake

A dessert that revives summer memories and brings a touch of sunshine to every day, the peach and cream cheese cake is the perfect choice for any occasion. The combination of fine flavors, creamy texture, and crunchy cookie crust makes this recipe not just a quick dessert, but also a treat that all your loved ones will appreciate. Let's embark together on the preparation of this delight!

Total preparation time: 10 minutes (preparation) + 1 hour and 10 minutes (baking) + 8-9 hours (cooling)
Number of servings: 12 servings

Ingredients

For the crust:
- 350 g graham crackers or digestive biscuits (your choice, but graham crackers provide a richer flavor)
- 50 g sugar
- 150 g melted butter

For the filling:
- 470 g canned peaches (or mango) pureed (about 1 large can of 820 g)
- 250 g cream cheese (make sure it's at room temperature for easier incorporation)
- 250 g sugar
- 2 teaspoons vanilla extract
- 1 heaping tablespoon flour
- 2 heaping tablespoons whipped cream
- 4 large eggs

Step by Step Preparation

1. Preparing the crust:
In a large bowl, mix the crushed graham crackers or digestive biscuits with the sugar. Add the melted butter and mix well until the mixture becomes homogeneous and moist. This mixture will form the crunchy base of your cake.

2. Forming the crust:
Line a round baking pan with a diameter of 20-22 cm and at least 8 cm high (a saucepan can be an excellent choice). Press the cookie mixture into the pan, leveling it with a spatula or spoon. Bake the crust in the preheated oven at 180°C for about 12 minutes, until it becomes lightly golden. Once baked, let it cool completely in the pan, but keep the oven on for the filling.

3. Preparing the filling:
Drain the canned peaches or mango and puree them using a blender. In a separate bowl, beat the cream cheese with the sugar using a mixer until you achieve a creamy and fluffy mixture. Make sure there are no lumps for a smooth cake.

4. Adding the ingredients:
Add the vanilla extract and the eggs, one at a time, continuing to mix well after each addition. Incorporate the peach (or mango) puree, flour, and whipped cream. Mix everything until you obtain a uniform and creamy composition.

5. Baking the cake:
Pour the filling over the cookie crust in the pan. Bake on low heat (about 160°C) for 65-70 minutes. The cake is ready when the edges are golden and the center moves slightly when you gently shake the pan.

6. Cooling and serving:
Let the cake cool in the pan for an hour, then transfer it to the refrigerator for 8-9 hours (ideally, leave it overnight). This stage is crucial for allowing the flavors to develop and the texture to stabilize.

7. Decoration:
Before serving, you can decorate the cake with whipped cream and slices of peaches or mango, according to your inspiration. Each garnish adds a personal touch and an attractive appearance.

Practical Tips

- Choosing ingredients: Use high-quality ingredients, especially when it comes to cream cheese, as it will significantly influence the cake's taste.
- Biscuits: You can experiment with different types of biscuits for the crust. Digestive biscuits add a less sweet note, while graham crackers provide a more complex flavor.
- Gluten-free version: If you want a gluten-free version, you can use gluten-free biscuits or almond flour.
- Fresh peaches: Instead of canned, you can use fresh peaches, but make sure they are well-ripened to achieve a fine puree.

Frequently Asked Questions

1. How can I tell if the cake is ready?
The cake is ready when the edges are lightly golden, and the center moves slightly, but it should not be liquid.

2. Can I use other fruits instead of peaches?
Of course! Mango, apricots, or even berries can be excellent alternatives. Each will provide a unique flavor to your cake.

3. How long can the cake be kept in the refrigerator?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

Delicious Combinations

This cake pairs perfectly with a scoop of vanilla ice cream or a refreshing drink, such as iced tea with lemon. Additionally, a sweet white wine could perfectly complement the flavors of this dessert.

In conclusion, the peach and cream cheese cake is not just a simple dessert, but a culinary experience that brings joy and indulgence. Whether you prepare it for a special occasion or simply to treat yourself, each slice will bring a smile to the faces of your loved ones. Don't forget to share this recipe with those dear to you, to spread the joy of cooking!

 Ingredients: Ingredients for the crust: 350 g crushed graham crackers (or digestive biscuits), 50 g sugar, 150 g melted butter. Filling: 470 g peaches (or mango) pureed (1 large can of 820 g), 250 g cream cheese, 250 g sugar, 2 teaspoons vanilla essence, 1 tablespoon flour, 2 tablespoons whipped cream, 4 large eggs.

 Tags:  peaches whipped cream cheese