Ingrédients pour Cheesecake With Peaches And Chocolate
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling) + 1 tablespoon sugar (for peaches)
- Butter
- 3 (8 ounce) packages cream cheese
- ¼ cup cornstarch
- 4 large eggs
- Egg Yolk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (for filling) + 1 tablespoon lemon juice (for peaches)
- 1 cup heavy cream
- Peaches
- Semisweet Chocolate Bar
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Comment préparer Cheesecake With Peaches And Chocolate
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter in a large bowl. Mix well.
- Press mixture into the bottom of a 9-inch springform pan. Set aside.
- In a separate bowl, beat together 3 (8 ounce) packages cream cheese, 1 ½ cups granulated sugar, and ¼ cup cornstarch until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Then stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice.
- Gently fold in 1 cup heavy cream.
- Gently fold in 2 cups chopped fresh peaches.
- Pour batter into the prepared springform pan.
- Bake for 10 minutes at 350°F (175°C).
- Reduce oven temperature to 225°F (107°C).
- Bake for 1 hour and 10 minutes, or until the center is just set (it might still jiggle slightly).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate uncovered overnight.
- For the peach topping: In a bowl, gently toss 1 cup fresh peaches (sliced), 1 tablespoon lemon juice, and 1 tablespoon sugar.
- Arrange peach slices on top of the chilled cheesecake.
- Refrigerate until ready to serve.
- Just before serving, sprinkle with ½ cup chocolate shavings.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
96g
Fat
86g
Carbs
10g
