Peach Crumble Cheesecake

Peach Crumble Cheesecake




20 min


30 min

Ingredients for peach crumble cheesecake recipe

  • 2. 5 cups of flour
  • 200 g butter
  • 1 cup of powdered sugar
  • 1 teaspoon baking powder
  • 1 egg

For filling

  • 4 peaches
  • 500 g cream cheese
  • 2 eggs
  • 1 cup of powdered sugar
  • 2 meal spoon semolina
  • 1 teaspoon vanilla essence

Preparation of peach crumble cheesecake

  • Take flour, cold butter, powdered sugar and baking powder in a deep mixing bowl. Beat the bread crumbs with the aid of a mixer. Add the egg and continue to climb until the dough is restored. Divide the dough into two pieces. Wrap a piece of stretch film and throw it into the freezer to use it for. The remaining dough is wrapped with a stretch film in the same way and kept in the fridge for 30 minutes.
  • For the fillet, remove the peaches’ cores and slice it for half a month. Take a deep mixing bowl with cream cheese, eggs, powdered sugar, semolina and vanilla essence. Beat with a mixer until you get a smooth consistency.
  • Remove the dough from the fridge and open it with the aid of a roller. The dough roll you open to the bottom and sides of a 22 cm round mold. Rest in the refrigerator for another 20 minutes. Take it out of the fridge and pour creamy cheese in the middle.
  • Place it on the peaches you sliced. Get the dough in the freezer. Grate with the big side of yours and publish them on the peaches. Cook the Cheesecake for about 60 minutes in a preheated 180 degree oven controlled (You can turn it off with greasy paper while baking to keep it from burning). After cold storage, allow at least 2 hours in the fridge to serve.


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