Our Irresistible Peach Crumb Cheesecake Recipe

Are you looking for a dessert that truly encapsulates the feeling of a glorious summer’s day? A sweet creation that marries a tangy, smooth cheesecake with the delightful sweetness of seasonal fruit and a wonderfully crisp topping? Well, your search ends here. We are delighted to share our method for crafting the most delectable Peach Crumb Cheesecake you’ve ever had the pleasure of tasting.

This recipe is far more than a simple pudding; it’s an experience of contrasting flavours and textures. Picture a crisp, buttery digestive biscuit base providing the foundation for a luxuriously smooth cream cheese filling. This is then topped with a layer of succulent, sweet peaches and finished with a generous scattering of golden, cinnamon-infused crumble. It’s the ideal showstopper for any family meal, summer garden party, or just a delightful indulgence to make your week special. We will guide you through each stage to ensure your baking adventure is a resounding success.

Why You’ll Love This Recipe

• A Wonderful Medley of Textures: This cheesecake is a true delight for the senses. In a single spoonful, you’ll experience the snap of the biscuit base, the crunch of the crumb topping, the luscious smoothness of the filling, and the tender juiciness of the fresh peaches.
• The Quintessential Summer Dessert: When peaches reach their peak season, there is truly no finer way to enjoy them. This is the ultimate summer cheesecake, brimming with a fresh, bright taste that is both comforting and wonderfully light.
• Remarkably Easy to Create: Although it looks like a masterpiece from a patisserie, this recipe is surprisingly straightforward. We have broken it down into simple, manageable steps, making it perfect for bakers of all skill levels, including cheesecake novices.
• Guaranteed to Delight Everyone: We are confident that this dessert will be a resounding success with your friends and family. It serves as a stunning centrepiece for any get-together and will undoubtedly have your guests asking for a second slice.

Ingredients

• 250g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 2 tbsp caster sugar
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 150g soured cream, at room temperature
• 2 tbsp plain flour
• 3-4 ripe peaches, peeled, stoned, and sliced
• 1 tbsp lemon juice
• 80g plain flour
• 75g light brown sugar
• 1 tsp ground cinnamon
• 60g cold unsalted butter, cubed

To create this heavenly cheesecake, we will assemble the ingredients for its three key components: the base, the filling, and the peach crumble on top. Opting for fresh, high-quality ingredients is the secret to achieving the very best flavour.

• For the Biscuit Base:
• 250g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 2 tbsp caster sugar
• For the Cheesecake Filling:
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 150g soured cream, at room temperature
• 2 tbsp plain flour
• For the Peach and Crumb Topping:
• 3-4 ripe peaches, peeled, stoned, and sliced
• 1 tbsp lemon juice
• 80g plain flour
• 75g light brown sugar
• 1 tsp ground cinnamon
• 60g cold unsalted butter, cubed

How to Make the Perfect Peach Crumb Cheesecake

Crafting this showstopper involves three main stages, but rest assured, we will walk you through every step. By focusing on each component individually before bringing them all together, we can achieve a truly perfect cheesecake.

Step 1: Prepare the Biscuit Base

1. Begin by preheating your oven to 180°C (160°C Fan/Gas Mark 4). Grease a 23cm (9-inch) springform tin and line the bottom with baking parchment.
2. In a mixing bowl, combine the finely crushed digestive biscuits with the caster sugar. Pour over the melted butter and mix thoroughly until all the crumbs are moistened and the mixture resembles damp sand.
3. Transfer the crumb mixture into the prepared tin. Press it down firmly and evenly across the base using the back of a spoon or the flat bottom of a glass to create a solid layer.
4. Bake the base for 10 minutes until it turns a light golden colour. Remove from the oven and set it aside to cool down completely as you work on the filling.

Step 2: Create the Creamy Cheesecake Filling

1. In a large bowl, beat the room-temperature cream cheese with an electric mixer on a medium setting until it is perfectly smooth and lump-free. This step is essential for a silky texture.
2. Add the caster sugar bit by bit, continuing to beat until the mixture is smooth and fully combined. Remember to scrape down the sides of the bowl periodically.
3. Introduce the eggs one by one, mixing on a low speed after each addition until the yolk is just blended in. It is important not to overbeat the mixture at this stage, as this can lead to cracks.
4. Carefully fold in the soured cream, vanilla extract, and plain flour until they are just incorporated. The batter should be smooth and velvety. Pour this filling over the cooled biscuit base and smooth the surface with a spatula.

Step 3: Assemble the Peach and Crumb Topping

This final layer is what elevates a simple cheesecake into an exceptional peach dessert. The blend of sweet, juicy fruit and a crisp, buttery crumble is absolutely divine.

1. In a separate bowl, gently toss the peach slices with the lemon juice to stop them from discolouring. Neatly arrange the slices in an even layer on top of the cheesecake filling.
2. To prepare the crumb topping, mix the plain flour, light brown sugar, and ground cinnamon together in another bowl.
3. Add the cold, cubed butter to the flour mixture. Using just your fingertips, rub the butter in until the mix resembles coarse breadcrumbs, leaving some larger, pea-sized pieces for texture.
4. Evenly sprinkle this crumble mixture over the peaches. This wonderful fruit crumble cheesecake topping will turn golden and crisp as it bakes.

Step 4: Baking and Cooling Your Cheesecake

The secret to a perfect cheesecake lies in gentle baking and a slow cooling period. This method helps prevent cracks from forming and guarantees a wonderfully creamy consistency, which is vital for a great baked peach cheesecake.

1. Position the springform tin on a baking sheet and place it in the preheated oven to bake for 45-55 minutes. The cheesecake is done when the edges look set, but the centre still has a slight jiggle.
2. Switch off the oven and prop the door slightly ajar with a wooden spoon. Allow the cheesecake to cool down gradually inside the oven for at least an hour. This slow cooling is the best defence against cracks.
3. Take the cheesecake out of the oven and let it cool to room temperature on a wire rack.
4. Once it has fully cooled, cover it loosely with cling film and place it in the fridge to chill for a minimum of 6 hours, though overnight is ideal. Chilling is crucial for the cheesecake to set firmly and for all the flavours to mature.
5. When you are ready to serve, carefully run a thin blade around the inside of the tin before you undo the springform clasp. Slice and enjoy!

Tips for Success

• Always Use Room Temperature Ingredients: For an exceptionally smooth and creamy filling, it is vital that your cream cheese, eggs, and soured cream are at room temperature before you start. This allows them to blend together effortlessly, preventing any lumps.
• Selecting the Best Peaches: Using fresh, ripe peaches will give you the most delicious flavour. If peaches are not in season, tinned ones (drained and patted dry) or frozen ones (thawed with excess moisture removed) are good alternatives. For extra guidance, this article on preparing peaches from BBC Good Food is an excellent resource.
• Avoid Overmixing the Filling: Beating the batter too much, particularly after adding the eggs, can incorporate too much air. This can make the cheesecake rise too quickly in the oven and then sink and crack as it cools. Mix on a low speed and stop as soon as the ingredients are combined.

This pudding provides the perfect conclusion to a lovely family dinner. After a savoury main course, such as our fantastic Lemon Garlic Chicken or a satisfying plate of our Garlic Parmesan Chicken Pasta Recipe, a slice of this cheesecake is the ideal way to round off the meal.

FAQ

The Perfect End to Any Meal

And there you have it – our complete guide to making a truly memorable Peach Crumb Cheesecake. This dessert strikes a beautiful harmony between creamy, fruity, and crunchy textures, making it an exceptional recipe for any event. The wonderful pairing of sweet peaches with a cinnamon-dusted crumble transforms a classic baked cheesecake into an extraordinary treat.

We wholeheartedly encourage you to try your hand at this recipe, particularly when you can find some beautifully ripe summer peaches. Please don’t feel daunted by the steps; if you follow them with care, you will be rewarded with an amazing dessert that is sure to impress your loved ones. When you make it, we would be thrilled to know what you think! Feel free to leave a comment below or tag us in your pictures on social media.

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Prep: 35 mins
Cook: 60 mins
Serves: 12

Ingredients

• 250g digestive biscuits, finely crushed
• 125g unsalted butter, melted
• 2 tbsp caster sugar
• 700g full-fat cream cheese, at room temperature
• 200g caster sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 150g soured cream, at room temperature
• 2 tbsp plain flour
• 3-4 ripe peaches, peeled, stoned, and sliced
• 1 tbsp lemon juice
• 80g plain flour
• 75g light brown sugar
• 1 tsp ground cinnamon
• 60g cold unsalted butter, cubed

Instructions

1. Prepare the Base: Preheat oven to 180°C (160°C Fan). Mix crushed biscuits, 2 tbsp caster sugar, and melted butter. Press into a 23cm springform tin and bake for 10 minutes. Allow to cool completely.
2. Make the Filling: In a large bowl, beat the cream cheese until smooth. Gradually beat in 200g caster sugar. Mix in eggs one by one on low speed, then fold in soured cream, vanilla, and 2 tbsp plain flour. Pour the filling over the cooled base.
3. Assemble the Topping: Toss peach slices with lemon juice and arrange them over the filling. To make the crumble, mix 80g plain flour, brown sugar, and cinnamon. Rub in the cold butter until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the peaches.
4. Bake and Cool: Bake for 45-55 minutes until the edges are set but the centre has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Cool completely at room temperature, then chill in the fridge for at least 6 hours, or preferably overnight, before serving.