Peaches And Cream Cheese Cake Recipe

Name: Peaches And Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 teaspoon graham cracker; 40 unsalted butter; 1 1/16 cups cream cheese; 1 teaspoon lemon; 7/8 cup cream; 30 icing sugar; 6 cans gelatin leaves; 1 peaches; peaches; cake cheese

Servings: persons

1
For the cake base, combine crushed graham cracker and butter. Press mixture on the bottom and halfway sides of the mold. Set aside.
2
Soak gelatin in water in two separate bowl (3 each) for 20-30 minutes. Squeeze the gelatin and melt it over warm syrup from the peaches.
3
In a bowl, beat cream cheese over warm water until smooth. Add sugar and lemon juice. Set aside.
4
In other bowl, whip all purpose cream and icing sugar until soft peaks form. Add whipped cream to the cream cheese mixture and mix well. Pour melted gelatin, and mix until thick. Pour the mixture into mold.
5
Arrange the peaches on top. Pour the left-over gelatin over the peaches. Chill until set.

10472

kcal

Calories

850

Fat

764

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 10 ingredients. The key ingredients include: 5/8 teaspoon graham cracker, 40 unsalted butter, 1 1/16 cups cream cheese, 1 teaspoon lemon, and more.

Yes, Peaches And Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

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.

Peaches And Cream Cheese Cake

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