Cheesecake Tart with Yellow Peaches

Name: Cheesecake Tart with Yellow Peaches
Yield: 8 servings
Cuisine: American
Ingredients: 150 grams Cream cheese; 40 grams Cane sugar; 2 Egg yolks (small); 2 Egg whites (small); 30 grams Sour cream; 1 tsp Kirsch; 1 tbsp Cake flour; 1 Canned peaches; 1 Tart crust

cookpad.japan @cookpad_jp

I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.

The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand. Recipe by maru723

I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.

The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand. Recipe by maru723

cookpad.japan @cookpad_jp

I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.

The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand. Recipe by maru723

I was looking up ways to prepare tart crusts, when I came across a recipe for apricot cheesecake. I decided to make my own version with yellow peaches instead.

The cream cheese will be easier to soften and mix if you let it return to room temperature beforehand. Recipe by maru723

Saved

Ingredients

8 servings

150 gramsCream cheese
40 gramsCane sugar
2Egg yolks (small)
2Egg whites (small)
30 gramsSour cream
1 tspKirsch
1 tbspCake flour
1Canned peaches
1Tart crust

Saved

Steps

1

Refer tofor the tart crust.
https://cookpad.wasmer.app/us/recipes/146978-a-beginners-fruit-tart

A Beginner's Fruit Tart
2

Place the cream cheese in a bowl and whisk until soft and smooth. Add 1/4 of the sugar and cream. Drop in the egg yolks and combine until well incorporated.
3

Add sour cream to Step 2 and blend together well. Then pour in the kirsch and mix some more. The cake flour should then be sifted in and combined. Preheat the the oven to 170℃.
4

In a separate bowl, whip up the egg whites with an electric hand mixer. Shake in the cane sugar in 2-3 separate batches. Whip until stiff peaks form.
5

Add the Step 3 sour cream blend to the whipped egg whites in 2-3 batches, combining the two together each time with a rubber spatula by scooping the batter up from from the bottom of the bowl then lightly mixing in cutting motions.
6

Pour the batter from Step 5 into the tart crust from Step 1. Slice the yellow peaches into your preferred size and gently set on top of the cake batter (I quartered the peaches).
7

Bake in an oven preheated to 170℃ for 30 minutes, and you're all done! The tart will look quite puffy when just baked, but it should settle down to just the right level once it cools.