Upside-Down Peach Cobbler Cheesecake
Fuente: www.wellmadebykiley.com
Añadida por SizzlingChef07
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Esta receta se muestra traducida. Idioma original: English.
Ingredientes
×
- agua 1 cda.
- avocado oil or melted coconut oil 2 cdas.
- azúcar glas 1.08 cups
- azúcar morena 0.5 cup
- canela 2 cdta.
- cream cheese, at room temperature 24 oz
- crushed Biscoff cookies 5.33 cups
- heavy cream, cold 3 cups
- jarabe de arce 2 cdas.
- jarabe de arce 0.25 cup
- maicena 1 cda.
- sal 1 pizca
- sal 1 gran pellizco
- salted butter, melted 1.33 cups
- sliced peaches, fresh or frozen 4 cups
- smooth, creamy almond butter 3 cdas.
- sour cream or Greek yogurt 0.5 cup
- vanilla bean paste or extract 3 cdta.
- zumo de limón 1 cda.
Grease and line
Press
remainder of mixture into bottom and all the way up sides of pan, pack tightly and evenly
Freeze
at least 15-20 minutes
⏱️ 20 min
mix
⏱️ 1 min
mix
until well combined and smooth
⏱️ 1 min
Fold
fold whipped cream into cheesecake filling until fully combined and smooth
Spread
place about 2/3 of filling on crust, spread into even layer, make a well in center
Fill
place all peach filling into well and spread to fill
Top and cover
scoop remaining cheesecake filling on top and spread into even layer, place bottom crust disc on top to enclose
mix
until crumbs are coated and resemble wet sand
Refrigerate
at least 6 hours or overnight
⏱️ 6h
mix
until well combined and smooth
Invert
place serving plate upside-down on top and carefully invert
Release
gently release springform pan
Serve
smash the crust and serve with cinnamon whipped cream and salted caramel if desired
Press
about 1/5 of mixture into bottom of pan, about 1/2" thick, compact into even layer
Freeze
at least 15-20 minutes
⏱️ 20 min
Cook
over medium heat until sugar melts and peaches soften, stirring occasionally
⏱️ 9 min
mix
Thicken
until mixture just slightly thickens
⏱️ 2 min
Stir and cool
stir in vanilla, cool completely in refrigerator
Release and freeze
gently release from springform pan, place on plate and return to freezer
crushed Biscoff cookies
5.33 cups
cheesecake filling
cheesecake filling base
cheesecake with filling
cheesecake with peach filling
cooked peach mixture
cooled peach filling
maicena
1 cda.
cornstarch slurry
cream cheese with sugar
crust mixture
frozen bottom crust disc
frozen main crust
azúcar glas
0.75 cup
prepared pan
released cheesecake
salted butter, melted
1.33 cups
salted caramel
thickened peach filling
upside down peach cobbler cheesecake
vanilla bean paste or extract
1 cdta.
agua
1 cda.
cream cheese, at room temperature
24 oz
Beat
until smooth
heavy cream, cold
1.5 cups
Whip
on medium-high speed until stiff peaks form
⏱️ 5 min
sour cream or Greek yogurt
0.5 cup
vanilla bean paste or extract
1 cdta.
sal
1 pizca
jarabe de arce
0.25 cup
smooth, creamy almond butter
3 cdas.
avocado oil or melted coconut oil
2 cdas.
sal
1 gran pellizco
sliced peaches, fresh or frozen
4 cups
azúcar morena
0.5 cup
jarabe de arce
2 cdas.
zumo de limón
1 cda.
canela
1 cdta.
mix
beat on high until fully incorporated and stiff peaks form
cinnamon whipped cream
heavy cream, cold
1.5 cups
Whip
on medium then high speed until cream gets thick
⏱️ 4 min
azúcar glas
0.33 cup
canela
1 cdta.
vanilla bean paste or extract
1 cdta.
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