Cold Peach Crunch Top Cheesecake

Cold Peach Crunch Top Cheesecake

Serves: 10 people
Cooking Time: 4 hour
Cold Peach Crunch Top Cheesecake


Shortcake Base:
  • 3 cup flour
  • 1 ¼ cup of butter
  • 3 tb. s. sugar powder
  • 1 t. s. baking powder
  • 5 egg yolk
Cheese Mass:
  • 1 kg (5 cups) cream cheese
  • 1 tb. s. potato starch
  • 1 tb. S. flour
  • ¾ cup butter
  • 3 eggs
  • 1 tb. s. vanilla sugar
  • 1 cup sugar
Peach Filling:
  • 2 cans (28 oz can) of peaches
  • 5 egg whites
  • ¾ cup of sugar


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Shortcake base:
  1. Mix together sugar, flour, sugar powder, and baking powder then add egg yolks. Keep the whites.
  2. Divide the dough into halves. Cover each half in food wrap and press it to make a flat even piece of dough. Place 2 pieces of dough into the freezer for 2 hours or until the moment, the dough is cold and solid.
Cheese mass:
  1. Combine sugar and butter. Mix well till the even fluffy substance.
  2. Add flour, vanilla sugar, and potato starch mixing all the time.
  3. Add eggs.
  4. Slowly add cream cheese continuing mixing.
Peach stuffing: *Whisk it directly before placing the filling onto the baked crunch of the cake.
  1. Drain peach can and chop peaches into cubes of about 1-inch size. Place aside.
  2. Take the remaining egg whites and whisk them for 2 minutes. Start slowly to add sugar in it continuing mixing.
  1. Firstly, Preheat the oven to 350 F.
  2. Take a dip baking form of 10 to 13 inches and grate one part of the frozen shortcake dough onto the bottom of the baking form. Even it and slightly press it.
  3. Bake it until it becomes an orange-gold color for about 15 minutes.
  4. On the baked bottom place the cheese masse. Even it.
  5. Cover it with chopped peaches.
  6. Cover it with the whisked form and grate the second piece of the dough on the top of the cake.
  7. In conclusion, Bake for about 1 hour 15 minutes. Cool it in the opened oven.