Fresh fruit meets rich cheesecake in this summery, swirl-topped tart. Peaches are the star here, but feel free to substitute in your favorite fruit—just strain the purée if you're using something seedy like raspberries! Perfectly portioned and picnic-approved.
Ingredients
For the Crust
- 1 1/3cupall-purpose flour
- 1/4cupsugar
- 1/2tspsalt
- 8tbspunsalted butter, melted
For the Peach Swirl
- 6ozfresh peaches, peeled & sliced
- 2tbspsugar
- 1tsplemon juice (optional)
For the Cheesecake Filling
- 16ozcream cheese, softened
- 1/2cupheavy whipping cream
- 1/2cupsugar
- 2tbspcornstarch
- 1XL egg
- 1XL egg yolk
- 2tspvanilla extract
How to make Peach Swirl Cheesecake Tart
Prep the Tart Shell
Preheat the oven to 350°F (175°C).
In a medium bowl, mix flour, sugar, and salt. Add melted butter and stir until crumbly and well combined.
Press the mixture into the bottom and up the sides of a 9-inch tart pan.
Bake for 10 minutes. Let cool slightly.
Make the Peach Swirl
In a small saucepan, combine peaches and sugar. Cook over medium heat until soft and syrupy, about 5–7 minutes.
Use a blender or immersion blender to purée the mixture until smooth.
Optional: Strain through a fine mesh sieve if you want a smoother swirl. Set aside to cool.
Prepare Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sugar and cornstarch; mix until combined.
Beat in the egg, yolk, vanilla, and heavy cream until creamy and fully incorporated.
Assemble & Bake
Pour cheesecake filling into the cooled crust and smooth the top.
Drop spoonfuls of peach purée over the top and swirl with a knife or toothpick.
Bake at 325°F for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
Cool completely, then chill in the fridge for at least 4 hours or overnight.
Tips & Tricks
For a different flavor, try using other fruits like strawberries or blueberries, but remember to strain the purée if they have seeds.
Make sure the cream cheese is softened for easy mixing and a smooth filling.
Chilling the tart overnight enhances the flavors and texture.
FAQS
How do I make Peach Swirl Cheesecake Tart with alternative fruits?
You can easily substitute peaches with your favorite fruits in this Peach Swirl Cheesecake Tart. If you're using fruits like raspberries or blackberries, be sure to strain the purée to remove any seeds for a smoother texture. Other great options include strawberries, mangoes, or even a mix of berries!
What is the best way to store leftover Peach Swirl Cheesecake Tart?
To store leftover Peach Swirl Cheesecake Tart, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then aluminum foil for up to 2 months. Just thaw in the fridge before serving!
Can I make Peach Swirl Cheesecake Tart gluten-free?
Yes, you can make a gluten-free version of the Peach Swirl Cheesecake Tart by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients, like the cornstarch and sugar, are also gluten-free to ensure the tart is suitable for those with gluten sensitivities.
What can I pair with Peach Swirl Cheesecake Tart for a summer picnic?
Peach Swirl Cheesecake Tart pairs wonderfully with fresh summer fruits like berries, a scoop of vanilla ice cream, or a dollop of whipped cream. You can also serve it alongside a refreshing fruit salad or a light, sparkling beverage like lemonade or iced tea to complement the tart's rich flavors.
What is the cooking process for making Peach Swirl Cheesecake Tart?
To make Peach Swirl Cheesecake Tart, start by preheating your oven to 350°F (175°C). Prepare the crust by mixing flour, sugar, and salt, then adding melted butter. Press this mixture into a tart pan and bake for 10 minutes. For the filling, cook peaches with sugar until soft, then purée. Beat cream cheese with sugar, cornstarch, eggs, and cream until smooth. Pour the filling into the crust, swirl in the peach purée, and bake at 325°F for 35–40 minutes. Let it cool completely, then chill in the fridge for at least 4 hours before serving.
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Sarah Bastian
(@roamingrecipebox)
A cozy kitchen tucked at the edge of adventure. The Roaming Recipe Box wanders through comfort and curiosity, one bite at a time—sharing hearty favorites, sweet surprises, and a dash of magic from every corner of the map. A cozy kitchen tucked at the edge of adventure. The Roaming Recipe Box wanders through comfort and curiosity, one bite at a time—sharing hearty favorites,...
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