Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Removable-bottom cake pan
- Saucepan
Ingredients
- 200 g crushed María or Vanilla cookies
- 80 g melted butter
- 500 g cream cheese
- 200 ml milk cream
- 200 g sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 200 g chopped peaches in syrup
- 50 ml peach syrup
- 1 teaspoon cornstarch dissolved in water
Instructions
- Mix the crushed cookies with melted butter until resembling wet sand, then press firmly into a removable mold and chill for 15 minutes.
- Beat the cream cheese and sugar until fluffy, then add the milk cream, vanilla essence, and eggs one at a time, blending until smooth.
- Pour the filling over the chilled cookie base and bake at 160°C (320°F) for 45-50 minutes until edges are set and center jiggles slightly.
- Cool completely before refrigerating for at least 4 hours.
- Cook the chopped peaches, peach syrup, and cornstarch mixture in a saucepan over medium heat until thickened; let cool before spreading over the cheesecake.
Notes
Consider using graham crackers or digestive biscuits if you can't find María cookies. For dairy-free options, substitute cream cheese with a plant-based alternative and use coconut cream. Fresh peaches can replace canned ones—just simmer them with a bit of sugar for a syrup. Remember to chill the cheesecake for the best texture and flavor experience! Serve with fresh mint or whipped cream for added flair.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 165mg | Potassium: 180mg | Fiber: 1g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 4mg
Tried this recipe?Let us know how it was!