Tick the ingredients you need to add your shopping list.
For the roasted peaches:
For the crust:
For the cinnamon streusel:
For the cheesecake batter:
- Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking parchment.
- Slice four peaches and toss with two tablespoons of sugar, half a teaspoon of cinnamon and one-quarter teaspoon of nutmeg and set aside for 10 minutes to bring out the juices. Roast the peaches for 15 minutes. Set aside to cool.
- Turn the oven temperature down to 180°C/160°C fan/gas mark 4.
- Spray a 9-inch springform tin with non-stick spray and make sure the bottom is securely fastened. Stir the crust ingredients together in a small bowl, press into the bottom and sides of the prepared pan. Bake this for 10 minutes, then set aside.
- To make the cinnamon streusel, stir all the ingredients together in a medium bowl, until you get a crumbly texture. Bake on a parchment-lined tray for eight minutes.
- In a large bowl, mix the cream cheese with a hand mixer on medium-high speed for one minute, until nice and creamy. Add the sugar and mix until well combined. Add the eggs, one at a time, on medium-low speed, mixing after each addition. Add the vanilla and sour cream and mix until just incorporated.
- Pour half of the cheesecake batter over the cooled crust, then add the roasted peaches in baking & sweet things cheescake mashups an even layer. Sprinkle half of the streusel on top, then pour on the remaining cheesecake batter and smooth with a spatula.
- Place the cheesecake on a rack positioned in the centre of the oven and place a roasting tin on the rack below it. Pour boiling water into the roasting tray.
- Bake the cheesecake for 90 minutes, until slightly wobbly in the centre and when a toothpick inserted into the edge comes out clean. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for one hour before removing it.
- Remove from the oven and let the cheesecake cool completely at room temperature, then cover well with tin foil or cling film and refrigerate for at least six hours.
- Once ready to serve, make the roasted peaches for the peach topping. Repeat steps one and two, this time using six sliced peaches, three tablespoons of sugar, one teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Let the peach slices cool to room temperature on the tray and then place them on top of the chilled cheesecake with the remaining streusel. Make sure to drizzle on the juices from the pan before serving.
Per serving: 946kcals, 67.3g fat (41g saturated), 78.7g carbs (65.7g sugars), 12.9g protein, 3g fibre, 0.582g sodium
Popular in Cheesecake