Ingredients:

  • 1 1/2 cups finely crushed Digestive Biscuits or Graham Crackers
  • 2 Tbsp Granulated Sugar (for crust)
  • 1 tsp Ground Cinnamon (for crust)
  • 6 Tbsp melted Unsalted Butter (for crust)
  • 32 oz Full-Fat Cream Cheese, block style, room temperature
  • 1 cup Granulated Sugar (for filling)
  • 1/2 cup Full fat Sour Cream or Crème Fraîche, room temperature
  • 2 tsp Vanilla Extract, high quality
  • 1 tsp Freshly grated Lemon Zest
  • 4 Large Eggs, room temperature
  • 4 cups Fresh Peaches, peeled, pitted, and sliced (1/2 inch thick)
  • 1/3 cup firmly packed Light Brown Sugar
  • 2 Tbsp Corn Starch (Cornflour)
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon (for topping)
  • 1 Tbsp Unsalted Butter (for topping)
  • 1 Tbsp Freshly squeezed Lemon Juice

Instructions:

  1. Prepare Oven: Preheat the oven to 350°F (175°C). Wrap the exterior of the 9-inch springform pan tightly with two layers of heavy-duty foil to prevent water seepage during the water bath.
  2. Make Crust: Combine crushed biscuits/crackers, 2 Tbsp sugar, and 1 tsp cinnamon. Drizzle in melted butter and mix until evenly moistened (like wet sand).
  3. Press and Bake: Press the mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared springform pan. Par-bake the crust for 10 minutes. Remove and allow to cool while preparing the filling. Lower the oven temperature to 325°F (160°C).
  4. Cream Cheese Base: In a mixer bowl on low speed, beat the room-temperature cream cheese until completely smooth and lump-free (about 2 minutes). Scrape down the bowl frequently.
  5. Add Wet Ingredients: Slowly incorporate the 1 cup sugar, sour cream, vanilla extract, and lemon zest. Mix only until just combined.
  6. Add Eggs (Crucial Step): Add the eggs one at a time, mixing on the lowest speed possible just until the yolk disappears. Do not overmix once the eggs are added; excess air creates cracks.
  7. Pour and Prepare Bath: Pour the filling over the cooled crust. Place the foil-wrapped pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake: Bake for 70 to 80 minutes, or until the edges are set and puffy, but the very centre 2-3 inches still have a slight 'jiggle'.
  9. Cooling Phase 1 (In Oven): Turn the oven off. Crack the oven door open slightly and allow the cheesecake to cool slowly inside the oven for 1 hour.
  10. Cooling Phase 2 (Countertop): Remove the pan from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature for another hour.
  11. Chill: Once cool, cover loosely and refrigerate for a minimum of 8 hours, or preferably overnight.
  12. Sauté Peaches: In a skillet, melt 1 Tbsp butter over medium heat. Add the sliced peaches, brown sugar, corn starch, nutmeg, and 1/4 tsp cinnamon. Stir gently.
  13. Thicken: Cook for 5-7 minutes until the peaches have softened slightly and the sauce has thickened into a glossy glaze. Stir in the lemon juice.
  14. Cool: Transfer the peach topping to a bowl and allow it to cool completely to room temperature.
  15. Assemble: Once the cheesecake is fully chilled, remove the springform ring. Spoon the cooled Peach Cobbler Topping evenly over the surface just before serving.