Peach streusel cheesecake
Make sure that the cheesecake has a good wobble in the centre before you turn off the oven – don’t be tempted to overbake it. It will set well in the fridge resulting in a cheesecake with a soft, creamy centre that pairs perfectly with the peaches and streusel topping.
SERVES 10-12 PREP 35 mins plus 2 hrs cooling and overnight chilling COOK 1 hr 40 mins MORE EFFORT V
vegetable oil, for the tin 200g digestive biscuits
2 tbsp caster sugar
85g unsalted butter, melted 700g cream cheese
250g mascarpone 280ml soured cream 250g golden caster sugar 3 large eggs
1 tbsp vanilla bean paste
3 tbsp plain flour
For the struesel
115g plain flour
60g light brown soft sugar
1 tsp ground cinnamon
45g unsalted butter, melted 20g roasted hazelnuts, roughly
chopped
For the topping
3 ripe, firm peaches
30g light brown soft sugar 1 lemon, juiced
1 tsp vanilla bean paste 1 Heat the oven to 180C/160C fan/ gas 4. Oil and line a 20cm round springform, deep tin so that the parchment comes 5cm above the rim. Blitz the biscuits in a food processor to a fine crumb, or put in a tightly sealed sandwich bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely. 2 For the streusel, mix together the flour, sugar, cinnamon and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.
3 Beat together the cream cheese, mascarpone, soured cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set with a vigorous wobble in the middle. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.
4 Destone and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely. 5 Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.
PER SERVING (12) 698 kcals • fat 44g • saturates 26g •
carbs 63g • sugars 42g • fibre 2g • protein 10g •
salt 0.7g