Peach cheesecake

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 371, total fat 27 G., saturated fats 15 G., proteins 6 G., carbohydrates 29 G., fiber 1 G., cholesterol 135 mg, sodium 329 mg, sugar 28 G.

Even a beginner can make this simple cheesecake: instead of a crust, simply line the bottom of the pan with gingersnaps, top with cream cheese filling, and bake. Peach nectar imparts a subtle fruity flavor and aroma to the filling, which is beautifully complemented by the fresh peach topping. A perfect summer option.

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:

Cake

Unsalted butter, to grease the pan
Gingerbread cookies, for sprinkling the pan

Filling

3 packages of softened cream cheese (220g each)
1 cup of sugar
0.5 tsp. grated orange zest
1/4 teaspoon salt
3 large eggs
1/4 tbsp. peach nectar

Topping

3 peaches, thinly sliced
2 tablespoons freshly squeezed orange juice
1 teaspoon of sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cream cheese, eggs, Orange zest, peaches

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Cake:

Line the outside of a baking pan with foil. Grease the inside of the pan with butter and line the bottom with gingerbread cookies, breaking them up as needed to cover any gaps.

Filling:

In a large bowl, beat the cream cheese with the sugar, orange zest, and salt with a mixer on medium-high speed for 3-5 minutes. Beat in the eggs one at a time until fully incorporated, then fold in the peach nectar.
Spread the filling over the crust and bake until set but still slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Transfer the cheesecake to a wire rack and let cool completely, then refrigerate for 8 hours or overnight.
Peaches:

Stir the peaches with orange juice and sugar until the sugar dissolves. Spoon the topping onto the cheesecake.