Peach Crumb Cheesecake

Creamy and delicious no bake cheesecake topped with caramelized peaches 🍑 and a crumble topping with an option to drizzle peach caramel sauce to make it extra decadent!! Recipe👇👇

For Caramelized Peach Topping:
•2 tablespoons (30g) Butter, I have used non dairy butter sticks
•2-3 Peaches, underripe & sliced in wedges and cut in half
•3 tablespoons (45g) Light Brown sugar
•1/4tsp Cinnamon Powder
•1/2tsp Vanilla Extract

Method:- Heat a medium sized sauce pan and add butter to it. Let it melt and bubble and then add sliced peaches with skin, brown sugar, cinnamon & vanilla extract.Cook on medium heat until peaches are half cooked about 3-4 minutes and then remove from heat and take only the peaches from the sauce pan with a spoon and transfer it in a heatproof container and let it cool to room temperature. Reserve the caramel sauce in a separate bowl.

Cheesecake Biscuit Base:
•125g (10-12) digestive biscuits crushed into fine crumbs
•1tbsp Granulated Sugar
•50g Butter, melted ( use vegan or any butter of your choice)

Method:-Prepare an 8 inch springform pan and line the base baking paper if desired.
-For the base, in a mixing bowl combine and mix cookie crumbs, sugar and melted butter into wet sand like texture. Press the prepared crumb mixture in an even layer on the base and the sides of the pan using the back of a spoon or a cup. Chill it in the fridge for 30 minutes.

Crumble Topping:
•50g (3 tablespoons)Butter ( Melted, vegan butter sticks or any butter of your choice)
•95g (3/4 cup) All Purpose Flour
•60g (4 tablespoons) Light Brown Sugar
•1/4tsp Salt

Method:
-Melt butter in a bowl, then add brown sugar, all purpose flour and salt. Mix until it is crumbly. Chill crumble topping for 2-3 hours in the fridge and then bake in a preheated oven on a flat baking sheet lined with baking paper at 350f for 10-12 minutes or until golden brown. This is a great make ahead recipe and can be stored un-baked in the fridge for upto 2 weeks.


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No bake Cheesecake Filling:
•225g (8 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice)
•100g (1/2 cup) Powdered Sugar
•1 + 1/2tsp Cinnamon Powder
•1tsp Vanilla Extract
•240ml (1 cup) Whipped cream, whipped to medium peaks + 30g (1/4 cup) Powdered sugar, mixed into whipped cream ( use dairyfree cream or any full fat whipping cream of your choice)

Method:In a bowl of a stand mixer mix soft cream cheese and powdered sugar until smooth without any lumps for 3-4 minutes.Then add vanilla extract, cinnamon powder and mix. Scrape down the sides of the bowl and gently fold in the whipped cream (at medium peaks)into the cream cheese mixture. Pour all of the cheesecake mixture into the prepared base in an even layer. Wrap the cake tin with plastic wrap and refrigerate for at least 12 hours. Gently release the sides of the springform pan with an offset spatula and carefully lift the cake pan. Place the cheesecake on a plate. Top it with peaches, crumble and drizzle the caramel before serving! 🍑🍑🍑

-Keep the cheesecake in the fridge until ready you’re ready to serve