Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel – a luscious dessert to round off a summer meal
Prep:35 mins
Serves 10-12
vegetable oil, for the tin200g digestive biscuits2 tbsp caster sugar85g unsalted butter, melted700g cream cheese250g mascarpone280ml soured cream250g golden caster sugar3 large eggs1 tbsp vanilla bean paste3 tbsp plain flour
STEP 1Heat 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.STEP 2For 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.STEP 3Beat 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.STEP 4Destone 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.STEP 5Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.
