PEACH STREUSEL CHEESECAKE

Peach streusel cheesecake image

Bake a creamy cheesecake topped with soft, sweet peaches and crispy streusel - a luscious dessert to round off a summer meal

Provided by Esther Clark

Categories Dessert

Time 2h15m

Yield Serves 10-12

Number Of Ingredients 20

Ingredients

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
115g plain flour
60g light brown soft sugar
1 tsp ground cinnamon
45g unsalted butter, melted
20g roasted hazelnuts, roughly chopped
3 ripe, firm peaches
30g light brown soft sugar
1 lemon, juiced
1 tsp vanilla bean paste

Steps:

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.
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.
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.
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.
Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.

Nutrition Facts : Calories 698 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium