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Ingredients
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Cheesecake Filling
Burnt Milk Crisp
Method
Cheesecake Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Cream Cheese and Sugar
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- 3
Add Other Ingredients
Add in the vanilla extract, sour cream, and heavy cream. Mix until well combined.
- 4
Add Eggs
Beat in the eggs one at a time until fully incorporated.
- 5
Fold in Peaches
Peel and slice the white peaches, then gently fold them into the cheesecake mixture.
- 6
Pour into Pan
Pour the cheesecake filling into a greased springform pan and smooth the top.
- 7
Bake Cheesecake
Bake for 50-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside for an additional hour.
- 8
Cool and Refrigerate
Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Burnt Milk Crisp Preparation
- 9
- 10
Thicken Mixture
Reduce heat and continue to cook until the mixture thickens and turns a light caramel color.
- 11
Add Cornstarch
Stir in cornstarch and cook for an additional 2 minutes until thickened further.
- 12
Cool and Break Crisp
Spread the mixture onto a baking sheet lined with parchment paper and let it cool completely before breaking it into crisp pieces.
