When using fresh peaches on cheesecake how do you keep them from turning brown?

There are a few ways to keep fresh peaches from turning brown on cheesecake:

* Brush the peaches with lemon juice. The citric acid in lemon juice will help to slow down the browning process.

* Toss the peaches with a little bit of sugar. The sugar will help to create a barrier between the peaches and the air, which will also help to slow down browning.

* Bake the cheesecake at a lower temperature. This will help to prevent the peaches from overcooking and turning brown.

* Serve the cheesecake cold. This will help to slow down the browning process even further.

Here is a more detailed explanation of each method:

* Brushing the peaches with lemon juice is the most effective way to prevent them from turning brown. The citric acid in lemon juice will react with the oxygen in the air and form a protective layer on the surface of the peaches. This layer will help to block out the oxygen and slow down the browning process.

* Tossing the peaches with a little bit of sugar will also help to slow down browning. The sugar will help to create a barrier between the peaches and the air, which will also help to block out the oxygen.

* Baking the cheesecake at a lower temperature will help to prevent the peaches from overcooking and turning brown. Overcooking will cause the peaches to release their juices, which will then turn brown. Baking the cheesecake at a lower temperature will help to prevent this from happening.

* Serving the cheesecake cold will also help to slow down the browning process. Cold temperatures will slow down the chemical reactions that cause browning.

By following these tips, you can keep fresh peaches from turning brown on cheesecake and enjoy a delicious and beautiful dessert.