Print

Fresh Peach Cream Cheese Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Fresh Peach Cream Cheese Cake is a light and simple summer dessert that combines the creamy richness of cream cheese with the natural sweetness of fresh peaches. This easy-to-make cake is perfect for warm weather gatherings and enjoyed quickly due to its delightful flavor and texture.

Ingredients

Dry Ingredients

  • 2 cups cake flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 6 oz cream cheese
  • 5 tablespoon unsalted butter, softened
  • 1 1/4 cups granulated sugar, divided
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt

Fruits

  • 3 cups peeled and sliced fresh peaches, divided

Instructions

  1. Prepare Pan and Oven: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter. Set aside.
  2. Mix Dry Ingredients: In a large bowl, combine the cake flour, cornstarch, baking powder, and salt. Stir and set aside.
  3. Cream Cheese and Butter: In another large bowl, use an electric mixer at medium speed to beat the cream cheese and softened butter together for about one minute until smooth and combined.
  4. Add Sugar: Add 1 cup of the granulated sugar to the cream cheese mixture and continue beating until creamy and well incorporated.
  5. Add Eggs, Vanilla, and Yogurt: Beat in the eggs one at a time, then add the vanilla extract and Greek yogurt, mixing until everything is well combined and smooth.
  6. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat at low speed until just combined, making sure not to overmix.
  7. Fold in Peaches: Gently fold in 2 cups of the peeled and sliced peaches to the batter, ensuring they are evenly distributed.
  8. Assemble Cake: Spread the batter evenly into the prepared springform pan. Arrange the remaining 1 cup of sliced peaches on top and sprinkle the remaining 1/4 cup granulated sugar over the peaches.
  9. Bake: Place the cake in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  10. Cool and Remove: Once done, remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully remove the sides of the springform pan and allow the cake to cool further before serving.

Notes

  • Store the cake in a well-sealed container or cover with plastic wrap at room temperature for up to 3 days.
  • Using ripe, fresh peaches will enhance the flavor and sweetness of the cake.
  • Ensure the cream cheese and eggs are at room temperature for better mixing and texture.
  • You can substitute Greek yogurt with sour cream if preferred.
  • Do not overmix the batter after adding the dry ingredients to avoid a dense cake.

Find it online: https://marthatasty.com/fresh-peach-cream-cheese-cake-recipe/