Lifestyle
Life’s just peachy with this easy-to-make cheesecake
Be it sharing with friends or treating yourself after a long week, this cheesecake is the perfect Saturday dessert.
Imagine sinking your spoon into a slice of cheesecake that’s as creamy as a dream, topped with slices of sweet, sun-ripened peaches that taste like summer on a plate. This peach cheesecake made with Tennis biscuits and white chocolate isn’t just a dessert – it’s a celebration of everything we love about peaches: their juicy goodness, natural sweetness, and the way they make you think of lazy, sun-soaked days. Recipe compliments of Juicy Delicious.
Ingredients
Crust
- 1 packet Tennis biscuits
- 1/2 cup salted butter
Cheesecake
- 500g full-fat cream cheese – room temp
- 1⁄2 cup sugar
- 1 tsp vanilla essence
- 3 eggs – room temp
- 1⁄2 cup sour cream – room temp
- 1 tsp cornflour
- 160g white chocolate – melted
- 1⁄2 cup fresh thinly sliced cling peaches/nectarines
- 2 cling peaches/nectarines sliced, for decoration
- 1⁄2 cup cream
Method
- Preheat oven to 170°C (fan-assisted).
- Line the bottom of an 8-inch springform pan with baking paper.
- Add the biscuits to a food processor & blitz until finely crushed.
- Melt butter in the microwave before pouring over the biscuit crumbs, mix well.
- Place the crumbs in the prepared tin & press down gently to form one even layer.
- Pop in the fridge to firm up.
- Add the cream cheese to a large bowl & beat for a min until smooth.
- Add the sugar & vanilla essence & mix again.
- Then add the eggs one at a time, beating on low until incorporated.
- Add the sour cream, cornflour & melted chocolate and stir until smooth – don’t over mix.
- Pour half the cheesecake filling over the crust then add a thin layer of sliced peaches. Pour the remainder of the mixture on top.
- Bake in the oven for ±35-40 mins or until it no longer wobbles in the middle.
- Don’t overbake it as it will continue to cook as it cools.
- Turn the oven off & leave the cheesecake in there with the door ajar for at least an hour.
- Remove the cheesecake & let it cool to room temp before popping it in the fridge for at least 3-4 hours.
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