Peach Cheesecake (Melocotón en Almíbar) by @aliterdulcia

35 min

8 servings

🍎

400 g

Peaches in syrup

🥛

300 ml

Whipping cream

🧀

200 g

Cream cheese

🍬

100 g

Sugar

🥔

100 g

Potato starch

🥚

5

Eggs

🥛

Whipped cream

  1. Preheat

    Preheat the oven to 180°C / 356°F.

  2. Drain
    • canned peach in syrup, drained

    Drain 400 g canned peach in syrup thoroughly.

  3. Add
    • canned peach in syrup, drained
    • whipping cream

    Add the drained peach and 300 g whipping cream to the blender cup.

  4. Add
    • cream cheese
    • sugar

    Add 200 g cream cheese and 100 g sugar to the blender cup.

  5. Add
    • potato starch
    • egg

    Add 100 g potato starch and 5 eggs to the blender cup.

  6. Blend
    • canned peach in syrup, drained
    • whipping cream
    • cream cheese

    Blend until the batter is completely smooth.

  7. Pour

    Pour the smooth batter into the cake pan.

  8. Bake

    Bake at 180°C / 356°F for about 30 minutes.

  9. Cool

    Cool the cheesecake completely before serving.

Peach Cheesecake (Melocotón en Almíbar) by @aliterdulcia

35 min

8 servings

🍎

400 g

Peaches in syrup

🥛

300 ml

Whipping cream

🧀

200 g

Cream cheese

🍬

100 g

Sugar

🥔

100 g

Potato starch

🥚

5

Eggs

🥛

Whipped cream

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C / 356°F.

  2. Step 2/9

    Drain 400 g canned peach in syrup thoroughly.

    🍯canned peach in syrup, drained
    🥄blender cup

  3. Step 3/9

    Add the drained peach and 300 g whipping cream to the blender cup.

    🍯canned peach in syrup, drained
    🥛whipping cream
    🥄blender cup

  4. Step 4/9

    Add 200 g cream cheese and 100 g sugar to the blender cup.

    🧀cream cheese
    🍬sugar
    🥄blender cup

  5. Step 5/9

    Add 100 g potato starch and 5 eggs to the blender cup.

    🥔potato starch
    🥚egg
    🥄blender cup

  6. Step 6/9

    Blend until the batter is completely smooth.

    🍯canned peach in syrup, drained
    🥛whipping cream
    🧀cream cheese
    🍬sugar
    🥔potato starch
    🥚egg
    🥄blender cup

  7. Step 7/9

    Pour the smooth batter into the cake pan.

    🍰cake pan
    🥄spatula

  8. Step 8/9

    Bake at 180°C / 356°F for about 30 minutes.

    🍰cake pan

  9. Step 9/9

    Cool the cheesecake completely before serving.

    🍰cake pan

Composition

Ingredients

Types

Dairy, Sweeteners, Starches, Eggs

Ingredients

Peaches in syrup, Whipping cream, Cream cheese, Sugar, Potato starch, Eggs, Whipped cream

Notes

Peaches in syrup (drained, a few pieces for decoration, amount not given), Whipping cream (liquid cream for whipping), Potato starch (or cornstarch), Whipped cream (for decoration, amount not given)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

493 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 48g, Sugars: 43g, Fat: 30g, Saturated fat: 18g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 133mg, Potassium: 257mg, Phosphorus: 174mg, Sodium: 181mg

Vitamins

Vitamin A: 161µg, Vitamin C: 3mg, Vitamin D: 1µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

5 minutes

Cooking

30 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

blender cup, cake pan, spatula

Appliances

Oven, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Birthday, Celebration, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft, Set

Flavors

Sweet, Milky, Fruity, Peach

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the cheesecake contains dairy and eggs), fridge : 4 days (Store in an airtight container,Keep at 4°C / 40°F or below), freezer : 2 months (Wrap individual slices tightly,Thaw overnight in the refrigerator)