Peach Crumble Cheesecake

Sat, 12 July 2025

Peach Crumble Cheesecake

Yields 9” cake

Ingredients:

For the base:

• 125g Rich Tea biscuits
• 125g Digestive biscuits
• 115g butter, melted

For the Peaches:

• 8 firm peaches (or nectarines), sliced into wedges
• 60g caster sugar
• Pinch of ground cinnamon

For the Crumble:

• 110g plain flour
• 80g soft, dark brown sugar
• 70g salted butter, melted

For the Filling:

• 800g cream cheese
• 200g sour cream or crème fraîche
• 250g caster sugar
• 4 large eggs
• 1 Tablespoon vanilla extract
• 2 Tablespoon plain flour

Instructions

Make the base:

1. Grease and line a 22cm springform tin.

2. Preheat your oven to 160°C (325°F) / Fan 140°C.

3. Place the biscuits in a strong, sealable plastic bag. Seal the bag, removing as much air as possible.

4. Use a rolling pin to bash and roll over the biscuits until they are crushed into fine crumbs.

5. Pour the melted butter over the crushed biscuit crumbs in a bowl.

6. Mix until all the biscuit crumbs are evenly coated and are the texture of wet sand.

7. Tip the buttered biscuit crumbs into your prepared 22cm tin.

8. Using the back of a spoon or the bottom of a flat-bottomed glass, firmly press the mixture evenly over the base of the tin and some crumbs slightly up the sides of the tin. Press down to ensure it's compact and firm.

9. Bake the biscuit base for 8-10 minutes until lightly golden and fragrant. Let it cool completely in the tin on a wire rack before adding your filling.

 

Make the peaches:

1. Increase the oven to 200°C / Fan 180°C. Combine the peaches, sugar and cinnamon.

2. Spread out on a lined baking sheet and bake for 15 minutes. Cool on the baking sheet.

 

Make the crumble:

1. Stir together the ingredients until the texture becomes ‘crumbled’ and there is no dry flour left. Set aside.

 

Make the cheesecake:

1. In a large bowl, mix the cream cheese to soften it up (about 30 seconds).

2. Add sugar, vanilla, sour cream and flour.

3. Mix until well blended (about 1 minute).

4. Add the eggs, one at a time, scraping down the sides of the bowl in between each egg.

5. Stir gently until fully incorporated. Pour half the batter into the prepared base.

6. Gently scatter half of the baked peaches on top. Add the final half of the batter.

7. Top with the remaining baked peaches.

8. Finish by sprinkling the crumble on top. Bake for 1 ½ hours, then turn off the oven, keeping the cheesecake inside, for another hour.

9. Chill the cheesecake overnight (or at least 4 hours) before serving and enjoy.