Peach Cheesecake ( Cheesecakes Recipe)
by Tarla Dalal
23 Dec 2014
This recipe has been viewed 26933 times
This recipe offers a sophisticated twist to traditional cheesecakes! it adds the deep, special touch of a dark chocolate biscuit base and a chocolate chip cheesecake mixture to the mellow caramelised peaches. It would be good to use tinned peaches for this recipe rather than fresh ones, because the former offers the best balance of sweetness, sourness and softness.
Peach Cheesecake ( Cheesecakes Recipe) recipe - How to make Peach Cheesecake ( Cheesecakes Recipe)
Setting Time: 7 hours Preparation Time: Cooking Time: Total Time:
Makes 1 cheesecake
For The Biscuit Base
14 dark chocolate biscuits
3 tbsp melted butter
For The Peach Sauce
1 1/2 tbsp sugar
3/4 cup sugar syrup (from the can of tinned peaches)
1 tsp cornflour dissolved with 1 tsp of water
1 tbsp melted chocolate
6 to 7 tinned peaches halves
Other Ingredients
1 recipe basic cheesecake
2 tbsp chocolate chips
1 1/2 cups beaten whipped cream
Method
For the biscuit base
For the peach sauce
How to proceed
For the biscuit base
- For the biscuit base
- Open each dark chocolate biscuit and scrape and discard the middle creamy layer.
- Crush the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin.
- Transfer the crushed biscuit powder in a bowl, add the butter and mix well.
- Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
- Refrigerate for 10 minutes and keep aside.
For the peach sauce
- For the peach sauce
- Combine the sugar with 1½ tsp of water in a non-stick pan and cook till the sugar caramelizes and turns brown in colour.
- Add the peach syrup, cornflour mixture, melted chocolate, mix well and simmer for 5 minutes.
- Add the peaches halves, mix well and simmer further for 2 to 3 minutes.
- Remove from the flame and keep aside to cool
How to proceed
- How to proceed
- Combine the basic cheesecake mixture and chocolate chips in a bowl and mix well.
- Add the beaten whipped cream and fold gently.
- Pour this mixture evenly on the biscuit base and spread it evenly with the help of a palate knife.
- Refrigerate for 6 to 7 hours or till the cheesecake sets.
- Demould the cheesecake, arrange the peach halves on the cheesecake and pour the sauce over it.
- Cut into 6 equal wedges and serve chilled.
Nutrient values per cheesecake
| Energy | 1569 cal |
| Protein | 14.2 g |
| Carbohydrates | 143.3 g |
| Fiber | 3.6 g |
| Fat | 116.7 g |
| Cholesterol | 82.5 mg |
| Vitamin A | 1310.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 2.8 mg |
| Vitamin C | 14.8 mg |
| Folic Acid | 28.4 mcg |
| Calcium | 109.9 mg |
| Iron | 11.5 mg |
| Magnesium | 284.4 mg |
| Phosphorus | 416.8 mg |
| Sodium | 342.9 mg |
| Potassium | 1785.1 mg |
| Zinc | 0.6 mg |
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