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Sponge-Base Peach Cheesecake recipe

Sponge-Base Peach Cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Peach cake

This cheesecake is a little different from your average cheesecake. Serve thickly sliced for dessert.

26 people made this

IngredientsMakes: 1 20cm square dish

  • 95g all-purpose baking mix
  • 45g instant vanilla pudding mix, such as Angel Delight
  • 125ml milk
  • 50g unsalted butter, softened
  • 1 egg
  • 1 (410g) tin peaches, drained with 3 tablespoons liquid reserved
  • 225g cream cheese
  • 100g caster sugar
  • 1 tablespoon caster sugar
  • 1/2 teaspoon ground cinnamon

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Preheat an oven to 180 C / Gas 4. Butter an 20cm square or similar sized baking dish.
  2. Beat the baking mix, vanilla pudding mix, milk, butter and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
  3. Beat the cream cheese, 100g sugar and reserved liquid together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
  4. Bake in the preheated oven until set in the centre, 30 to 35 minutes.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (24)

by sadie2

When I make it I use self-rising flour insead of the baking mix just because I don't use baking mixes. The co-worker who gave me this receipe always entered it in baking contest. 6 out of 6 times she won the Blue Ribbon.-05 Jun 2009

by hollyelese

This recipe is great! My husband requested a peach cheesecake for his birthday and this one more than delivered. He asked for a second one to share with his family, and wanted FRESH peaches in it this time. After doing some research, I decided to try it. In order to remove the skin easily from fresh peaches, you need to boil the whole peach for about 30 to 40 SECONDS, then plunge them immediately into a bowl of very cold water. This allows air to get beneath the skin and it is easier to remove. Afterwards, I simply chopped them up and added them. I also changed the "baking mix" to white lily self-rising flour, and I took some juice from a can of peaches to add the right amount of peach juice. He and his family loved it, and are awaiting the next installment -- Thanks!-24 Jun 2009

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