Peach Cheesecake Recipe
Sour cream biscuit crust, macerated peaches and peach curd.
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Ingredients
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Crust
Peach Filling
Peach Curd
Topping
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine all-purpose flour, sugar, baking powder, and salt. Mix well.
- 2
Add Butter and Sour Cream
Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Stir in sour cream until just combined.
- 3
Bake the Crust
Press the mixture into the bottom of a greased 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until lightly golden. Remove from the oven and let it cool.
Peach Filling
- 4
- 5
Assemble Filling
Once the peaches have released their juices, layer them over the cooled crust in the springform pan. Drizzle peach curd over the top, spreading evenly.
Peach Curd
- 6
Make Peach Puree
Puree the fresh peaches in a blender until smooth.
- 7
- 8
Cool the Curd
Let the peach curd cool to room temperature before using it in the cheesecake.
Topping
- 9
Prepare the Topping
Once the cheesecake has set, prepare whipped cream by beating heavy cream until stiff peaks form.
- 10
Garnish
Spread the whipped cream over the top of the cheesecake and garnish with fresh peach slices.