Ep. 20 | Ultimate Peach Cheesecake

Ultimate Peach Cobbler Cheesecake Recipe

Ingredients:

For the Cheesecake:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted unsalted butter
• 2 tablespoons granulated sugar
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• Zest of 1 lemon
• 1 cup heavy cream
• 1/4 cup cornstarch

For the Peach Cobbler Topping:

• 5 cups fresh peaches, peeled and sliced
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch dissolved in 2 tablespoons water
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 teaspoon pure vanilla extract

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

For the Cheesecake:

1. Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper.
2. Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
3. In a large mixing bowl, beat the cream cheese until it is smooth. Gradually add the sugar and continue to beat until well combined.
4. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract and lemon zest.
5. Dissolve the cornstarch in the heavy cream and then add to the cream cheese mixture. Beat until smooth.

For the Peach Cobbler Topping:

1. In a saucepan over medium heat, combine the peaches, brown sugar, cinnamon, nutmeg, and salt. Stir until the sugar is dissolved and the spices are well distributed.
2. In a separate bowl, mix the cornstarch and water until smooth. Stir this into the peach mixture.
3. Add the granulated sugar and water, and cook over medium heat until the mixture is thick and syrupy. Remove from heat and stir in the vanilla extract. Let the mixture cool.

For the Streusel:

1. In a bowl, combine the flour, brown sugar, butter, cinnamon, and salt. Use your fingers to rub the butter into the flour until the mixture is crumbly.

Assembly:

1. Fold half of the cooled peach topping and 1/4 of the streusel mixture into the cheesecake batter, creating a marbled effect.
2. Pour this mixture over the cooled crust in the springform pan.
3. Wrap the bottom and sides of the pan with two layers of heavy-duty aluminum foil. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
4. Bake the cheesecake for 60-70 minutes, or until the center is set and the top is lightly browned.
5. Once done, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
6. After chilling, spread the remaining peach topping evenly over the cheesecake, and sprinkle the remaining streusel on top.
7. Increase your oven temperature to 350°F (175°C). Bake for about 15-20 minutes, or until the streusel is golden brown.
8. Let the cheesecake cool completely before removing it from the pan.