4-Ingredient Summer Cheesecake

Votes: 1

Time: 40 minutes plus setting time
Complexity: easily
Servings: 6 - 8

The combination of peaches and cream is simply made for summer! And remember: the juicier the peaches, the better. This cheesecake is made with just four main ingredients: store-bought dough, cream cheese, powdered sugar, and fruit. Its secret ingredient is water, which you add to the cream cheese. It helps transform the dense cheese into a light, silky filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 chilled sheet of pie dough (pie), homemade or store-bought
2 packages of 220g cream cheese, room temperature
1 cup powdered sugar
3 - 4 very ripe peaches, halved and cut into wedges

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: peaches, shortcrust pastry, cream cheese

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spread the dough into a 9-inch (22-cm) pie pan, tucking in and crimping the edges. Line the dough with a large piece of foil and fill it with pie weights or dry beans (rice). Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the foil and weights and continue baking until golden brown, another 15 to 20 minutes. Set the cake on a wire rack to cool completely.
In a large bowl, combine the cream cheese, powdered sugar, and 1/4 cup water. Beat with a mixer on medium-high speed until fluffy and smooth, about 2 minutes. Spread the filling over the cooled crust and smooth the surface.