Main
Recipes
Course
Desserts
White Chocolate Peach Cheesecake Recipe

White Chocolate Peach Cheesecake Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 tbsp sugar
2 tbsp firmly packed dark brown sugar
1/8 tsp salt
1/8 tsp ground ginger
1/8 tsp ground cinnamon
1/2 cup unsalted butter, cut into 1/2 inch cubes and chilled
1 tbsp cold water
7 oz white chocolate, finely chopped ( high-quality)
1 1/2 lbs cream cheese, softened
1/2 cup sugar
1 1/2 tsp vanilla extract
1 tsp finely grated lemon zest
4 large eggs
1/2 cup sour cream
2 medium ripe peaches
1/3 cup apricot preserves
1 tbsp water

Directions:

The crust: position a rack in the center of the oven; preheat oven to 350°.
Lightly grease a 9x3 inch springform pan; cut and 18-inch square of foil and wrap foil around the outside of the pan.
Add the flours, sugar, salt, ginger, and cinnamon to a food processor; process until blended.
Add in the butter and process until the mixture forms coarse crumbs; add in the water; process until the dough starts to come together.
Press the dough into an even layer over the bottom of the prepared pan.
Bake for 25-30 minutes, until it is just beginning to brown; place the pan on a wire rack to cool completely; decrease oven temperature to 325°.
The filling: add the white chocolate to a stainless steel bowl and set over a medium saucepan filled one third the way with barely simmering water; heat the chocolate, stirring frequently, until it is completely melted and smooth.
Remove the bowl from the saucepan; let the chocolate cool until tepid.
In the bowl of an electric stand mixer, using the paddle attachment, beat the cream cheese on med-low speed about 2 minutes, until creamy, scraping down the sides of the bowl as necessary.
Gradually add the sugar and beat until blended.
Mix in the vanilla and lemon zest; add in the eggs one at a time, mixing well after each addition (scrap down the sides of the bowl as necessary); add in the sour cream; mix until blended.
Add in the tepid white chocolate; mix until blended.
Scrape the batter into the cooled crust; place the pan in a roasting pan or large baking pan.
Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan.
Bake in the water bath for 65-75 minutes, until the top of the cake is set but slightly wobbly (the cake will set completely as it cools).
Remove the cake pan from the water bath, transfer to a wire rack, and carefully loosen the foil.
Immediately run the tip of a paring knife around the sides, to prevent the top from cracking; let the cake cool completely.
Refrigerate the cheesecake for at least 4 hours before making the topping.
The topping: Cut the peaches in half (discard the pits); slice the peach halves about 1/8 inch thick.
Arrange a circle of peach slices, overlapping them slightly, around the edge of the chilled cheesecake.
Arrange another circle of wedges in the center, facing the opposite direction, covering the cheesecake completely.
Pass the apricot preserves through a fine-mesh strainer into a small saucepan.
Stir in the water; bring to a boil over medium heat, stirring constantly.
Remove from the heat and, using a pastry brush, brush the tops of the peaches with the hot glaze.
Refrigerate the cake for at least 1 hour before serving.
To serve, slice the cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	490.71 Kcal (2055 kJ)
Calories from fat	315.49 Kcal
		% Daily Value*
Total Fat	35.05g	54%
Cholesterol	151.52mg	51%
Sodium	254.45mg	11%
Potassium	233.22mg	5%
Total Carbs	37.24g	12%
Sugars	26.56g	106%
Dietary Fiber	0.81g	3%
Protein	8.3g	17%
Vitamin C	2mg	3%
Vitamin A	0.1mg	3%
Iron	0.6mg	3%
Calcium	118.6mg	12%

Amount Per 100 g
Calories	301.7 Kcal (1263 kJ)
Calories from fat	193.98 Kcal
		% Daily Value*
Total Fat	21.55g	54%
Cholesterol	93.16mg	51%
Sodium	156.44mg	11%
Potassium	143.39mg	5%
Total Carbs	22.9g	12%
Sugars	16.33g	106%
Dietary Fiber	0.5g	3%
Protein	5.1g	17%
Vitamin C	1.2mg	3%
Vitamin A	0.1mg	3%
Iron	0.4mg	3%
Calcium	72.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Carrot Zucchini Muffins

All-purpose flour, Whole wheat flour, Oatmeal, Brown sugar and 15 more..
Fig and Ginger Scones

All-purpose flour, Whole wheat flour, Baking powder and 8 more..
Gingerbread Made With Tofu

Soft silken tofu, pureed, Molasses, Sugar and 9 more..
Pecan Jam

Chopped pecans, White sugar, Brown sugar, Salt and 4 more..
Dani's Apple Cinnamon Bread

Water (about 110 degrees ) and 22 more..
Cinnamon Pound Cake

Unsalted butter, room temperature, Sugar, Vanilla extract and 11 more..
Double Ginger Cookies

Organic all-purpose flour, Organic whole wheat flour and 12 more..
Maple Ginger Cake

Cake flour, Baking powder, Baking soda, Salt and 10 more..
Banana split

Butter, Granulated sugar, Eggs, room temp and 17 more..
Raisin Ginger Breads

All-purpose flour, Baking soda, Salt, Ground ginger and 7 more..