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peach cheesecake

Peach cheesecake

It's peach season and they are amazing in this ultimate decadent dessert! Today I share with you one of my favorite recipes, peach cheesecake.
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US customary - Metric
Preparation20 minutes
Cook time50 minutes
Fridge time6 hours
Total time7 hours 10 minutes
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Ingredients

10 pieces
For the cheesecake
  • 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)
For the topping
  • 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!
Nutrition information per portion
Calories: 856kcal | Carbohydrates: 75g | Proteins: 10g | Fats: 59g | Saturated fats: 32g

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