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Upside-Down Peach Cobbler Cheesecake
Postre

Upside-Down Peach Cobbler Cheesecake

3 hPara 12Nutri-Score D€€
de @wellmadebykiley73 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • peaches (peeled and sliced)Frutas y verduras700 g
  • butter (melted, for the peach layer)Lácteos115 g
  • brown sugar (for the peach layer)Despensa100 g
  • cinnamon (ground)Especias3 g
  • nutmeg (ground)Especias1 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • graham crackers (finely crushed)Panadería200 g
  • butter (melted, for the crust)Lácteos85 g
  • granulated sugar (for the crust)Despensa50 g
  • cream cheese (softened)Lácteos680 g
  • granulated sugar (for the filling)Despensa200 g
  • sour cream (room temperature)Lácteos120 g
  • eggs (room temperature)Lácteos3 piezas
  • vanilla extractDespensa10 ml
  • flour (all-purpose)Despensa20 g
  • cinnamon (ground, for the filling)Especias2 g
  • saltEspecias3 g

por ración

Nutrición

434kcal

Carbohidratos
40 g
Proteínas
7 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Molde desmontable
  • Bol ×2
  • Batidora de varillas
  • Procesador de alimentos
  • Horno
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Prepare the peach layer

    • Toss the sliced peaches with the brown sugar, cinnamon, nutmeg and lemon juice.
    • Pour the melted butter into the bottom of the springform pan and spread the peach mixture evenly over it.
    Paso 1

  2. Make the crust

    • Blitz the graham crackers into fine crumbs.
    • Mix the crumbs with the melted butter and granulated sugar until it resembles wet sand.
    • Press the crust mixture firmly over the peaches in the pan.
    Paso 2

  3. Make the cheesecake filling

    • Beat the softened cream cheese with the granulated sugar until smooth and creamy.
    • Mix in the sour cream, vanilla extract, flour, cinnamon and salt.
    • Add the eggs one at a time, mixing on low just until combined.
    Paso 3

  4. Assemble and bake

    • Pour the cheesecake filling over the crust and smooth the top.
    • Bake at 160 °C until the edges are set and the center is slightly jiggly.
    Paso 4

  5. Chill and flip

    • Let the cheesecake cool, then refrigerate until fully set.
    • Run a knife around the edge, release the pan and invert the cheesecake onto a plate so the peaches are on top.
    Paso 5
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