Pittman & Davis Sweet Petit Peaches Baked Cheesecake Recipe

Pittman & Davis
basue peach cheesecake

Prep time:

Cook time:


Cheesecake was arguably invented in some form by the ancient Greeks 4000 years ago. But it was the advent of pasteurization which led to pasteurized cream cheese and the silky-sweet dessert we know today. This recipe combines sweet Florida Peaches with firm, smooth, homemade cheesecake to make a dessert that will stand out on any table.

Read through the ingredients, gather the tools you will need, and make this Florida Peaches Baked Cheesecake for your friends and family soon.


14 ounces Cream Cheese, chopped while cold then rested to room temperature

14 ounces Soft Goat Cheese, crumbled and at room temperature

1 Tbs Vanilla Extract

1 and 2/3 cups pure cream

2 Cups Caster Sugar

1 ounce Cornflour, sifted

3 Eggs

6 Egg Yolks

For Baked Sweet Petit Peaches

1 Cup Caster Sugar

1 Cup Water

1 tsp Vanilla Extract

3 Ripe Peaches, peeled, pitted, and halved

1 Rosemary Sprig, plus extra leaves for garnish

For Sweet Cream

3/4 Cup Pure Cream

1/4 Cup pure icing sugar, sifted

1 tsp Vanilla Extract


Preheat oven to 450°F. Grease the base and sides of a round 9-inch springform pan and line with parchment paper while leaving an extra 2 inches of paper above the sides. Attach the paddle mixer to a stand mixer and in the mixing bowl add the cream cheese, goat cheese, and scraped vanilla seeds. Mix on medium speed until smooth. Gradually add the pure cream while mixing at slow speed until fully blended.

Add the sugar and mix for two minutes on medium speed. Add the cornflour and egg yolks, and mix an additional two minutes. Add the whole eggs, one at a time, and beat for an additional five minutes until fully combined. Transfer the mixture to the prepared springform pan. Smooth the top with a rubber spatula.

Bake at 450°F for 35-40 minutes until the top is caramelized and dark, and the center of the cake is as yet unsolid.

Turn off the oven let the cheesecake cool in the oven for two hours. Transfer the cooled cheesecake to the refrigerator to set.

Remove cheesecake from refrigerator and allow it to warm to room temperature. Transfer to serving platter.

For the Baked Peaches

Preheat your oven to 320°F. In a small pot heat the caster sugar, 1 cup of water, and the vanilla over medium heat until dissolved. Stir occasionally.

Place the peach halves, cut-side down, in a single layer on a rimmed cookie sheet. Pour the sugar syrup over the peaches and add the rosemary sprig. Cover the tray with foil and bake for 15-20 minutes until the peaches are soft. Remove peaches from oven, remove foil, and allow to cool. Save the syrup.

For the Sweet Cream

In the bowl of a stand mixer fitted and using the whisk, add pure cream, sifted icing

sugar, and vanilla. Whisk until soft peaks form, then refrigerate for 1 hour to firm up slightly.

Serve cheesecake on a large serving platter topped with the whipped cream and baked peaches, and garnish with extra rosemary leaves.


Freeze slices in airtight containers for long-term storage.
Sprinkle with cinnamon in place of rosemary garnish if desired.
The cheesecake can be served at room temperature, or chilled.

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