How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Peach Cheesecake Pie Recipe?

You need 11 ingredients. The key ingredients include: 200 gm plain flour, 1/4 tsp salt, 125 gm very cool butter, 3 Tbsp. ice-cool water (approx), and more.

Is Baked Peach Cheesecake Pie Recipe suitable as baking & desserts?

Yes, Baked Peach Cheesecake Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Baked Peach Cheesecake Pie Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Peach Cheesecake Pie Recipe Recipe

Name: Baked Peach Cheesecake Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 gm plain flour; 1/4 tsp salt; 125 gm very cool butter; 3 Tbsp. ice-cool water (approx); 300 gm cream cheese (leave at room temperature); 2 x Large eggs (separated); 75 gm castor sugar; 1 Tbsp. grated orange rind; 2 Tbsp. orange juice; 1 1/2 Tbsp. corn flour; 175 gm canned peaches

Baked Peach Cheesecake Pie Recipe

Eats Now Editorial Team · 73610 kcal · Baking & Desserts

1
Method:SIFT flour and salt into a mixing bowl.
2
Dip the whole piece of butter into the flour.
3
Place a grater above the flour, take the butter out and grate it into the flour.
4
Mix grated butter into the flour.
5
Rub in using your fingertips till butter is well distributed and the mix resembles fine breadcrumbs.
6
Don't overwork the mix.
7
Add in ice-cool water gradually, stirring the flour and butter mix with a palette knife.
8
When mix starts to bind well, stop adding water.
9
Knead the pastry lightly for a short while till smooth.
10
Wrap pastry with plastic food wrap and refrigeratefor 30 min in the refrigerator.
11
Roll out pastry between two sheets of plastic wrap.
12
Peel top layer of plastic from pastry.
13
Roll pastry round a rolling pin.
14
Bring rolling pin over a 21 cm flan tin.Ease pastry carefully into the tin.
15
Trim edges.
16
Prick the base with a fork and refrigeratein the refrigerator for 30 min.
17
Bake blind in preheated oven at 190 C for 10 min then remove beans and paper and bake for a further 20 min or possibly till lightly browned.
18
Filling ingredients:300g cream cheese (leave at room temperature)
19
2 Large eggs (separated)
20
75g castor sugar1 tbsp grated orange rind2 tbsp orange juice1 1/2 tbsp corn flour175g canned peaches
21
Method:PREHEAT oven to 180 C. Drain peaches well then slice thinly.
22
Arrange slices proportionately over the base of baked pastry case.
23
Beat cheese till light then add sugar and continue to beat till creamy.
24
Add in egg yolks one at a time, beating well after each one is added.
25
Stir in orange juice and rind.
26
Sift in corn flour and blend well.
27
In a medium bowl, beat egg white and add in a healthy pinch of salt.
28
Sprinkle 1 tbsp castor sugar gradually when egg white is almost hard.
29
Go on beating till egg white turns stiff.
30
Fold egg white mix into creamed cheese mix.
31
Carefully pour filling over the peaches.
32
Bake in preheated oven for 1 to 1 1/4 hrs or possibly till cake is hard.
33
Leave cake in the oven for 15 to 20 min with oven door ajar.
34
Remove the pie and cold completely on a wire rack.
35
Chill cake overnight then turn out.
36
Sift icing sugar over and slice into eight pcs and serve.

Baked Peach Cheesecake Pie Recipe

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