Peach Cheesecake with Crunchy Crumble Topping

Recipe:

Ingredient Notes:

• Peaches. Now, in season, I highly recommend using fresh peaches. In winter and spring, you can make this cheesecake with frozen or canned peaches. In the latter case, the cheesecake won’t have the slight sourish accent, but it will still be great. The ingredient list includes the weight of pitted peaches.
• Cream-cheese. Any cream-cheese like “Philadelphia” will do here. But before making the filling, look at its consistency. If the cheese is very soft, you can change the balance between cheese and cream to equalize the consistency of the filling: add more cheese and less sour cream.
• Cream. You need a heavy cream with a fat content of 30% or more. Leave 20% for sauces – it is too liquid for our purposes. Cream can be replaced with sour cream with a minimum fat content of 25%.
• Eggs. The size of eggs is M. This is about 50-55 g without shells.
• Granola. If you have no granola, you can add old fashoned oats and some chopped nuts – for example, walnuts – to the streusel. Alternatively, you can make it without granola at all, replacing it with additional flour in a ratio of 2 to 1 ( add 15 g of all-purpose flour instead of 30 g of granola).

Let’s start cooking.

Make the streusel. Combine all the ingredients and rub them into a coarse crumb. I do this on my Kenwood with the flexible attachment. A food processor will also do a great job.

Place the streusel in the refrigerator.

Prepare the crust dough. Combine the flour and butter and knead into a fine crumb – it will look like almond flour.

Add the salt and sugar and mix. Add the egg yolks and knead the dough. If the dough does not come together, add ice water a spoonful at a time.

Form the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.

Remove the stones from the peaches and dice the flesh.

Prepare the filling. Place the cream cheese and sugar in a mixing bowl. Beat on low speed until smooth. Add the eggs one at a time, beating well after each addition. Add the cream and beat again until smooth.

Roll out the chilled dough to a 4-5 mm thick layer and place in a springform pan, forming the bottom and sides of the crust.

Pour the filling into the crust and place the peaches on top.

Sprinkle the streusel evenly over the top.

Place the cheesecake in an oven preheated to 160°C (320°F). Place a deep baking tray with boiling water underneath. Bake for 45-60 minutes.

Test for doneness: when tapped on the side of the pan, only the center of the finished cheesecake should jiggle.

Remove the cheesecake from the oven and run a thin knife between the rim and the crust. Allow the cheesecake to cool to room temperature, then transfer it directly from the pan to the refrigerator for at least 4-5 hours, preferably overnight. During this time, the filling will stabilize and become silky.

Do not neglect the long chilling period, do not cut or eat the cheesecake warm! It reaches its peak flavor and texture only after it has stabilized.

After cooling, carefully remove the cheesecake from the pan and transfer to a plate. Slice and serve.

Enjoy!