Peach Bliss

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This is the winning recipe from Recipe to Riches within the Cake Category, which was developed by Jacqui Keseluk

Tags: Advanced, 30 mins, Desserts, Recipe to Riches
Serves: 10
Skill level: Advanced
Prep time: 40  minutes
Cooking time: 95  minutes
Total: 135 *  minutes
*This recipe has been modified from the PC Rock n’ Peach Bliss Cheesecake recipe/formula to make it suitable for use in the home kitchen.

Additional Information

Ingredients

Graham Crust:
2/3 cup (150 mL) graham cracker crumbs
1-1/2 tsp (7 ml) cornstarch
Cheesecake Layer:
1-1/2 cups (375 mL) cream cheese, at room temperature
1/2 cup (125 mL) granulated sugar
2 eggs, at room temperature
1/4 cup (50 mL) sour cream, at room temperature
1/2 cup (125 mL) unsalted butter, softened
1 tsp (5 mL) vanilla
Peach Filling:
2-1/2 cups (625 mL) loosely packed frozen sliced peaches
1/3 cup (75 mL) granulated sugar
Cake Layer:
3/4 cup (175 mL) all-purpose flour
1 tsp (5 mL) baking powder
Pinch salt
6 tbsp (90 mL) unsalted butter, at room temperature
1/3 cup (75 mL) granulated sugar
2 eggs, at room temperature
1 tsp (5 mL) vanilla
Syrup:
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) brandy
Whipped Cream Frosting:
1-1/2 cups (375 mL) cold 35% whipping cream
1/4 cup (50 mL) icing sugar
Brandy Caramel Sauce:
1/4 cup (50 mL) dulce de leche
2 tsp (10 mL) brandy

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Make Graham Crust: Combine graham cracker crumbs and melted butter. Press into bottom of 9-inch (2.5 L) springform pan. Bake in centre of oven for 10 minutes. Cool. Reduce oven temperature to 300°F (150°C).
  3. Make Cheesecake Layer: In stand mixer fitted with paddle attachment, beat cream cheese, sugar and cornstarch on medium speed until smooth. Beat in eggs one at a time. Beat in sour cream and vanilla until smooth. Pour over crust. Bake in centre of oven for 35 to 45 minutes or until edges are set but centre jiggles slightly. Cool to room temperature. Chill.
  4. Make Peach Filling: Partially thaw peaches. Roughly chop. Heat nonstick frying pan over medium-high heat; cook peaches and sugar for 6 to 8 minutes or until liquid has evaporated and peaches have caramelized slightly. Cool to room temperature. Spread evenly over cooled cheesecake layer. Chill.
  5. Preheat oven to 350°F (180°C). Spray 9-inch (1.5 L) round cake pan with cooking spray. Line bottom with parchment paper.
  6. Make Cake Layer: Sift together flour, baking powder and salt; set aside. Using electric mixer, beat butter and sugar until combined. Beat in eggs and vanilla until lightened in colour and fluffy. Spread evenly into bottom of prepared cake pan. Bake in centre of oven for 20 to 25 minutes or until cake springs back when touched lightly in the centre. Cool to room temperature in pan.
  7. Run butter knife around inside edge of cake pan to loosen cake. Turn pan over on top of peach filling. Remove parchment paper.
  8. Make Syrup: In small saucepan, combine sugar, brandy and 1/2 cup (125 mL) water. Cook over medium heat just until sugar dissolves. Cool to room temperature. Brush evenly over cake, using it all up. Run butter knife around inside edge of springform pan. Unlatch clip and remove side of pan. Place cake on a cake plate.
  9. Make Whipped Cream Frosting: Using electric mixer, whip cream with icing sugar to medium-firm peaks. Cover top and side of cake with cream.
  10. Make Brandy Caramel Sauce: In small bowl, stir together dulce de leche and brandy. Transfer to small zippered plastic bag. Snip very end of one corner; drizzle over cake. Serve immediately. Chill leftovers.

Nutritional Information

Per serving
730 calories
Fat 48 g
Sodium 390 mg
Carbohydrate 65 g
Fibre 1 g
Protein 9 g