PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
- Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
- Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
- Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
- In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
- Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
- Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
- Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
- In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
- Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
- Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
- Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
- Release the springform and remove the parchment, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACHES AND CREAM LAYER CAKE
Get a triple punch of peaches in a celebratory cake. Peaches flavor the cake, filling and frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8- or 9-inch round cake pans. Reserve 8 peach slices for garnish; cover and refrigerate. In blender or food processor, place remaining peaches. Cover; blend until pureed. Reserve 1/4 cup blended peaches for filling; cover and refrigerate.
- In large bowl, beat remaining blended peaches, the cake mix, oil, 1/4 cup whipping cream and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake 8-inch rounds 31 to 36 minutes, 9-inch rounds 26 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; carefully remove from pans to cooling racks. Cool completely, about 1 hour.
- In small bowl, stir reserved 1/4 cup blended peaches and 1/4 cup peach preserves until blended. Set aside for filling.
- In medium bowl, beat powdered sugar, butter, liqueur and just enough of the 2 to 4 tablespoons whipping cream with spoon or electric mixer on low speed until smooth and spreadable.
- Place 1 cake layer, rounded side down, on serving plate. Spread peach filling over layer to within 1/4 inch of edge. Top with second layer, rounded side up. Frost side and top of cake with frosting.
- In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side. Just before serving, cut reserved peach slices lengthwise in half; place on top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 41 g, TransFat 0 g
PROSECCO CAKE
The perfect cake for Prosecco lovers, with the Italian tipple finding its way into the cake, boozy buttercream and Prosecco-flavoured sweet topping
Provided by Lulu Grimes
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, don't worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.
- Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.
- While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
- Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.
Nutrition Facts : Calories 597 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.26 milligram of sodium
More about "peaches cream prosecco cake recipes"
PEACH AND PROSECCO CAKE - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
Estimated Reading Time 4 mins
PROSECCO PEACH SHORTCAKES WITH SALTED BROCHE BUNS
From howsweeteats.com
PEACHES AND CREAM CAKE RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
PEACHES AND CREAM CAKE {FRESH OR CANNED PEACHES}
From melskitchencafe.com
SURPRISE AND DELIGHT WITH THIS PEACHES AND PROSECCO …
From editseven.ca
PEACHES AND CREAM CAKE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
PEACH PROSECCO CAKE - JENNIFER MEYERING
From jennifermeyering.com
5/5 (1)Total Time 3 hrs 30 minsServings 8Calories 853 per serving
- Preheat the oven to 350° F and line 3 - 8 inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer, add heavy cream, powdered sugar, and vanilla. Beat on high for 5 minutes or until stiff peaks form.
- Place one layer of cake on plate or cake stand. Layer with half of the peach mixture. Top with second layer of cake and rest of peach mixture. Top with third layer of cake.
BRYON'S MINI PEACH DUMP CAKES RECIPE - FOOD NETWORK
From foodnetwork.com
Author Kardea BrownDifficulty Easy
PEACHES & CREAM PROSECCO CAKE - GOODTASTE WITH TANJI
From goodtaste.tv
Servings 12Category Desserts
PEACHES & CREAM PROSECCO CAKE | PUNCHFORK
From punchfork.com
PEACHES AND CREAM SHORTCAKE WITH BASIL - THE PIONEER WOMAN
From thepioneerwoman.com
PEACHES & CREAM PROSECCO CAKE | EAT THIS NOW - YOUTUBE
From youtube.com
PEACHES AND CREAM PROSECCO CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PEACHES AND CREAM CAKE RECIPE – EASY DESSERT MADE OF SOFT …
From pinterest.com
16 TASTY DESSERTS WITH PEACHES FOR SUMMER GOODNESS ALL YEAR LONG
From bhg.com
PEACHES & CREAM PROSECCO CAKE
From sendameal.com
PEACHES AND CREAM CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEACHES AND CREAM LOAF CAKE - A BOOZY RECIPE | BALDHIKER
From baldhiker.com
KITCHN’S 30 BEST RECIPES TO COOK THIS JUNE 2023 | KITCHN
From thekitchn.com
13 PEACH RECIPES YOU'LL WANT TO MAKE ALL SUMMER - YAHOO
From yahoo.com
PEACHES & CREAM PROSECCO CAKE | RECIPE | ALCOHOLIC DESSERTS
From pinterest.com
PEACHES & CREAM PROSECCO CAKE | PEACHES & CREAM PROSECCO
From facebook.com
PEACHES & CREAM PROSECCO CAKE - PRESSREADER
From pressreader.com
'MIND OVER BATTER' AUTHOR'S LEMON BUNDT CAKE RECIPE, USING BAKING …
From goodmorningamerica.com
FRONT BURNER: SEASON HAS ARRIVED FOR MIXED BERRY BRITA CAKE
From arkansasonline.com
PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE) | KITCHN
From thekitchn.com
You'll also love