Peach Double Cheesecake Recipe

Name: Peach Double Cheesecake
Prep time: 70 min
Cook time: 40 min
Total time: 110 min
Yield: 6
Cuisine: Korean
Ingredients: Canned white peaches; 150g Cream cheese; 40g Sugar; 2g Vanilla extract; 1 Egg; 30g Whipping cream; 5g Cake flour; 100g Mascarpone cheese; 20g Sugar; 2g Vanilla extract; 2g Gelatin sheet; 80g Whipped cream (whipped up 50%); 100g White peaches; 4g Dried strawberries; Chocolate sponge cake sheet

by Cooking Tree 2023-02-25

written by Cooking Tree 2023-02-25

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Cooking Tree is serving you a delectable recipe for Peach Double Cheesecake, and we’ll show you how to prepare it from scratch.

I made a peach double cheesecake that you can eat two kinds of baked cheesecakes with white peach at once~
For cheesecakes that are easily baked using canned peaches, spread the dough on the bottom and mince the remaining peaches and put them on the pink cheesecake layer to harden.

I think it’s good to be able to eat two flavors of cheesecake~^^
You can enjoy a cheesecake with a different feel by using cream cheese for baked cheesecake and mascarpone cheese for hardened cheesecake.

When you take out the cheesecake, the peaches on top give it a neat look.
I put dried strawberries into powder on the hardened cheesecake, and it was even more delicious because it had a rich color and rich taste.

I think the peach flesh and the two soft cheesecakes go well together~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Double Cheesecake
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Rating: 5.0/5
( 83 voted )

Serves: 6 Prep Time: 70 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Canned white peaches
150g Cream cheese
40g Sugar
2g Vanilla extract
1 Egg
30g Whipping cream
5g Cake flour
100g Mascarpone cheese
20g Sugar
2g Vanilla extract
2g Gelatin sheet
80g Whipped cream (whipped up 50%)
100g White peaches
4g Dried strawberries
Chocolate sponge cake sheet

Instructions

Slice the canned peaches and place them in a straight line under the mold and put them in the freezer.
Soften the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.
Add fresh cream, mix, add soft flour, mix, filter through a sieve, pour into a mold, bake in an oven at 150 degrees (160 degrees for 20 minutes preheated for 20 minutes) for 40 minutes, then cool at room temperature and cool in the refrigerator.
Add sugar to mascarpone cheese and mix, add vanilla extract and mix, then add melted gelatin and mix.
Add 50% whipped cream and mix, then add finely chopped white peaches and powdered dried strawberries and mix.
Pour it over the cooled cheesecake and flatten it. Put a chocolate sponge cake sheet on top and harden it in the refrigerator for 3 hours.

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