Upside-Down Peach Cobbler Cheesecake
Fonte: www.wellmadebykiley.com
Adicionada por SizzlingChef07
AI
Foto 1 de 1
Ainda sem avaliações
Esta receita é mostrada em tradução. Idioma original: English.
Ingredientes
×
- açúcar de confeiteiro 1.08 cups
- açúcar mascavo 0.5 cup
- água 1 col.
- amido de milho 1 col.
- avocado oil or melted coconut oil 2 cols.
- canela 2 colheres de chá
- cream cheese, at room temperature 24 oz
- crushed Biscoff cookies 5.33 cups
- heavy cream, cold 3 cups
- sal 1 pitada
- sal 1 grande pitada
- salted butter, melted 1.33 cups
- sliced peaches, fresh or frozen 4 cups
- smooth, creamy almond butter 3 cols.
- sour cream or Greek yogurt 0.5 cup
- suco de limão 1 col.
- vanilla bean paste or extract 3 colheres de chá
- xarope de bordo 2 cols.
- xarope de bordo 0.25 cup
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
amido de milho
1 col.
cornstarch slurry
cream cheese with sugar
crust mixture
frozen bottom crust disc
frozen main crust
açúcar de confeiteiro
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 colher de chá
água
1 col.
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 colher de chá
sal
1 pitada
xarope de bordo
0.25 cup
smooth, creamy almond butter
3 cols.
avocado oil or melted coconut oil
2 cols.
sal
1 grande pitada
sliced peaches, fresh or frozen
4 cups
açúcar mascavo
0.5 cup
xarope de bordo
2 cols.
suco de limão
1 col.
canela
1 colher de chá
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
açúcar de confeiteiro
0.33 cup
canela
1 colher de chá
vanilla bean paste or extract
1 colher de chá
Comentários
Inicie sessão para deixar um comentário.
A carregar comentários...
