Recipe of Quick Fresh Peach Cheesecake

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Before you jump to Fresh Peach Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is today a lot more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who are suffering from health problems such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets require much work and will significantly change how they live and eat. Contrary to that information, people can change their eating habits for the better by making some small changes.

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Thus, it should be quite obvious that it’s not difficult to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to fresh peach cheesecake recipe. You can have fresh peach cheesecake using 16 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Fresh Peach Cheesecake:

1. Prepare of CRUST.
2. Get of cinnamon graham crackers, crushed.
3. Get of butter, salted or unsalted.
4. Take of PEACH CHEESECAKE FILLING.
5. Get of cream cheese, at room temperature.
6. Use of vanilla extract.
7. Get of large eggs, at room temperature.
8. Prepare of sour cream, at room temperature.
9. Get of granulated sugar.
10. Get of salt.
11. Use of fresh rough chopped peaches, from about 3 pitted peeled peaches.
12. Prepare of GARNISH.
13. Take of fresh peach, sliced.
14. Take of fresh strawberrys.
15. You need of fresh whipped cream.
16. Provide of grated dark chocolate.

Instructions to make Fresh Peach Cheesecake:

1. Preheat oven to 325. Spray a 9 inch springform pan with bakers spray.
2. MAKE CRUST.
3. Combine cinnamon crumbs and butter in a bowl until moistened.
4. Add crumb mixture to prepared springform pan and press into bottom and up sides of pan. Refigerate to set while making filling.
5. I MAKE PEACH CHEESECAKE FILLING.
6. In a large bowl beat cream cheese until smooth, add sugar slowly while beating, then add eggs one at a time beating each egg in.
7. Add sour cream, vanilla and salt and beat just until blended.
8. Fold in chopped peaches.
9. Remove the cold crust from the refigerator. Wrap crust pan in a double thickness of aluminum foil.
10. Pour peach filling into crust and smooth top. Place cheesecake in a large baking pan. Carefully add boiling water in baking pan so that it comes just about halfway up the side of the cheesecake pan.
11. Place in the preheated 325 oven and bake until cheesecake is just set with the center slightly jiggly about 70 to 90 minutes. Remove from water bath pan and cool 1 hour with foil still wrapped around pan on a rack . Remove foil and continue to cool completely before refigerating, about 2 hours longer. When cooled cover and Refigerate at least 8 hours or overnight.
12. After chilling run a thin knife around edges of pan and realease sides of springform pan.
13. Garnish with whipped cream, fresh peach slice, fresh strawberrys and chocolate shavings.

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