Fresh Peach Cheesecake Recipe
Recipe: https://recipestripper.com/recipes/d991d878-f00f-4351-9fbd-b75f2bfe330d
Original source: https://freshaprilflours.com/peach-cheesecake/
Recipe image: https://freshaprilflours.com/wp-content/uploads/2021/07/peach-cheesecake-7.jpg

Smooth and creamy homemade cheesecake filled with a ribbon of fresh cooked peaches.
Yield: 10
Prep time: PT25M
Cook time: PT110M
Total time: PT615M

Ingredients
- 3 cups sliced peaches1 (about 4 large peaches)
- 2 Tablespoons (28g) unsalted butter
- ⅓ cup (67g) granulated sugar
- 1 teaspoon lemon juice
- 1 and ½ teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1 and ½ cups (155g) graham cracker crumbs (approximately 10 full rectangles)
- 2 and ½ Tablespoons (31g) granulated sugar
- ¼ cup (57g) unsalted butter (melted)
- 24 ounces (675g) full fat block cream cheese (completely softened to room temperature)
- ¾ cup (150g) granulated sugar
- 3 Tablespoons (45mL) heavy whipping cream
- 4 ounces (140g) Greek yogurt or sour cream (about ½ cup)
- 1 Tablespoon vanilla extract
- 3 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)

Instructions
1. [PEACH FILLING] Add the peaches and butter to a medium-sized saucepan over medium heat and allow the butter to melt.
2. [PEACH FILLING] When the butter is completely melted, stir in the sugar, lemon juice, and vanilla and allow the peaches to come to a boil. Once boiling, turn the heat down to low.
3. [PEACH FILLING] Remove one Tablespoon of peach syrup from the saucepan and place in a small bowl. Whisk the cornstarch into the peach syrup until completely combined. When the mixture is smooth and thick, add it to the saucepan with the peaches, then stir to combine.
4. [PEACH FILLING] Cook the peaches for an additional 10-12 minutes, or until the syrup has thickened (it should coat the back of a spoon) and the peaches are tender. Remove from heat and allow to cool completely in the refrigerator, about 30 minutes2.
5. [GRAHAM CRACKER CRUST] Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
6. [GRAHAM CRACKER CRUST] In a food processor, crush the graham crackers until they become a fine crumb. Pour the crushed graham crackers into a large bowl, add the sugar and melted butter, and stir to combine.
7. [GRAHAM CRACKER CRUST] Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake the graham cracker crust for 6-8 minutes, or until slightly golden brown. Remove from the oven and allow to cool while you prepare the filling.
8. [PEACH CHEESECAKE] In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.
9. [PEACH CHEESECAKE] Reduce the mixer speed to low3, then add the heavy cream, yogurt or sour cream, and vanilla extract and mix until completely combined. Add the eggs one at a time and continue mixing on low until eggs are just combined.
10. [PEACH CHEESECAKE] Remove 3 Tablespoons of the cooked peaches and add to cheesecake filling. Fold the peaches in gently with a spatula until just combined. Your batter should be smooth and creamy without lumps, aside from some small peach pieces.
11. [PEACH CHEESECAKE] Pour ⅓ of the batter into the prepared pan, spoon the peaches on top of the cheesecake batter, then top with remaining cheesecake batter. Smooth out the top of the cheesecake and try to cover any peach filling that may be peeking out.
12. [PEACH CHEESECAKE] Create a water bath4 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.
13. [PEACH CHEESECAKE] Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven.
14. [PEACH CHEESECAKE] Bake the cheesecake for 1 hour 20 minutes to 1 hour 35 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off5 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
15. [TOPPING] Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
16. [TOPPING] Top the cheesecake with fresh whipped cream (I use my homemade whipped cream recipe), peach curd, or peach filling6. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.