It’s peach season! I absolutely adore fresh, juicy peaches and they are amazing in this ultimate decadent dessert. Today I share with you one of my favorite cheesecake recipes, peach cheesecake.
Peach cheesecake
This peach cheesecake is a delicious summer treat that you really have to try. I love cheesecake and you can always make me happy with a classic new york cheesecake recipe, but this summer version has definitely become one of my favorite desserts!
The peach slices mixed throughout the white chocolate filling really take it to another level and give it a nice bite. And the crumble and ripe peaches on top… mmm! It’s not too sweet either, just nice and fresh with a subtle and decadent flavor. Sounds perfect, right?
Peachy perfect recipes
Well, this peach cheesecake is really a great way to incorporate those delicious, ripe peaches. Super summery and a perfect dessert. But you can also make a peach galette, ice cream with fresh peaches or make homemade iced tea with them, the possibilities are endless! Looking for a nice refreshing drink to serve with this peach cheesecake? Take a look at my delicious elderflower syrup recipe!
How to make a peach crumble cheesecake
Personally, I think this peach cheesecake is really something to behold, and you know what the best part is? It’s really easy to make! You make a crust of biscoff biscuits that you pull over the sides of the spring form pan. Then you make a classic cheesecake filling with white chocolate and peach chunks. Bake it in the oven and let it cool and set. The latter might be a bit tricky because you have to wait 6 hours. Finally, decorate with whipped cream, biscoff crumble and fresh peach and enjoy! 😉
Ingredients
- 400 grams of biscoff biscuits
- 150 grams of butter
- 600 grams of cream cheese
- 150 grams of sugar
- 1 tsp of vanilla extract
- 200 grams of white chocolate (melted and slightly cooled)
- 1 tbsp of cornstarch
- 2 eggs (medium)
- 1 medium egg yolk
- 150 grams of peaches (about 3 peaches, mashed)
- 100 grams of peaches (in small cubes)
- 150 ml of whipping cream
- 80 grams of sugar
- 3 peaches
- 50 grams of biscoff biscuits
- 10 grams of unsalted butter
Equipment
- spring form pan 20 cm diameter
INSTRUCTIONS (how to make this recipe):
Make the cheesecake
- Preheat the oven to 150 degrees Celsius / 300 Fahrenheit top and bottom and grease the spring form pan. If necessary, place a bowl of water in the bottom of the oven to prevent the cheesecake from cracking later.
- Crumble the biscoff biscuits and melt the butter.
- Mix the melted butter with the crumbled biscuits and spread it on the bottom of the spring form pan. Press well to cover the bottom and sides.
- Beat the cream cheese until fluffy. Then add the sugar, vanilla extract, white chocolate and cornstarch one at a time, beating briefly with the (hand) mixer in between.
- Add the eggs and yolks 1 at a time. Whisk briefly in between.
- Spoon the peach pieces through a little flour to prevent them from sinking to the bottom. Spoon the peach puree through the batter and then spoon in the peach pieces rolled in a little flour.
- Pour the batter on the bottom and bake in the oven for about 50-55 minutes until the cheesecake is done. Turn off the oven, leave the door closed (!) and leave the cheesecake in the oven for at least 1 hour.
- Remove from the oven and let the cheesecake set in the refrigerator for at least 6 hours.
Make the topping
- Prepare the topping by whipping the cream and sugar until stiff peaks appear. Spread the whipped cream on top of the cheesecake, slice the peaches and place on top of the cream.
- Melt the butter and grind the biscuits, mix together and add the crumbs to the cheesecake. Serve and enjoy!
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