Peach cheesecake cake

This Peach Cheesecake Cake is the perfect mix between a cheesecake,a cake and fresh fruit and makes a delightful summer treat.

As you know me i'm a sucker for all things cheesecake and i think i became a little obsessed with burnt cheesecake lately and this recipe pretty much proves it.🙄
Initially,i wanted to make a simple sponge cake packed with fresh seasonal fruit but i couldn't get out of my head the idea that an addition of cream cheese layer would work even better,so i tried it both ways.We loved them both but i had to choose the one we liked the most and it's pretty obvious who won.
While the simple version is more like a kind of cake you want to eat after a meal,the cheesecake one is that kind of cake you would want to snack on all day long. 
It has a moist sponge cake base,a creamy cheesecake layer and perfectly ripe peaches on top,a lovely dessert to eat all summer long.This cake was an experiment and turned out beautifully.It is so fun when experiments turned the way you want,isn't it?!
I used fresh seasonal peaches here but you can swap them for  blueberries,raspberries or whatever seasonal fruit you like.
The recipe is adaptable to almost any fruit,fresh,frozen or canned ones.Fresh fruit must be seasonal,sweet and ripe and if you choose stone fruit my advice is to remove the skin.

Prep Time:  
Cooking Time:60-65 Minutes
Yield:8-10 portions


  • 3 large eggs 
  • 150g all purpose flour
  • 75g caster sugar
  • 75ml whole milk
  • 50ml vegetable oil(i used sunflower oil)
  • 1tsp good vanilla extract
  • 1 tsp baking powder
  • pinch of salt

Cream cheese layer:
  • 300g full fat Philadelphia cheese
  • 100ml heavy cream (30%fat content)
  • 75g caster sugar
  • 10g all purpose flour
  • 1 large egg +1 large egg yolk
  • finely grated orange zest from half orange
  • 3 medium ripe peaches,cored,peeled and cut into wedges

  • Arrange sliced peaches on a paper towel to remove some of the moisture and set aside for later use.

  • Preheat oven to 175ºC/347ºF(convection/fan forced mode)
  • Butter and line with parchment paper base and sides of a 20 x 25 cm baking pan or a 23cm springform cake.
  • Add eggs and a pinch of salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 3-4 minutes until mixture becomes thick, fluffy, and doubles in volume.
  • Reduce your speed mixer to medium and pour sunflower oil in a thin stream.Add the milk as well and whisk until just combined.
  • Stir in vanilla extract.
  • Sift the flour and baking powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula or a hand whisk.
  • Pour the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula and bake at 175ºC/347ºF for 12 minutes until set and slightly golden brown on top.

While the cake is baking you can to prepare cream cheese layer.

Cream cheese layer:
  • Add cream cheese,sugar,flour and orange zest to a medium bowl.Whisk for approx.2 minutes until creamy and smooth.
  • Add the egg and egg yolk whisk briefly just until incorporated.
  • Add heavy cream and whisk briefly just to blend.
  • After 12 minutes,remove the cake from the oven.Spread cream cheese mixture evenly on top of the cake then arrange the peach slices on top of cheese layer,lightly pressing them down.

  • Return the cake to oven and bake at 175ºC/347ºF for another 40-45 minutes until deeply brown on top and a little wobbly in the center.
  • Remove the cake from the oven and let the cake cool for 10 minutes in the pan then transfer the cake to a wire rack to cool completely.
  • Dust with icing sugar,cut into pieces and serve!
  • Store in the refrigerator in an airtight container for up to 3 days.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @violeta.pasat ,hastag #theladyinjeansbakes or leave me a comment below!