Sunday, 6 July 2014

Peach Cheesecake with Digestive Biscuit Streusel

How much a slice of cheesecake cost in Singapore nowadays? $6-$8. Quite steep to me,  which gives me a good excuse to watch the calories.  However,  as a fan of cheesecakes, I can't help baking at home occassionally. 

I have tried different flavor of cheesecakes at home, e.g blueberry cheesecake , chocolate cheesecake, Oreo cheesecake and peach cream cheese cobbler. By far the most popular one is still peach cheesecake with digestive biscuit streusel. 

The streusel adds crunch to the overall cake, contrast with the super moist and smooth cheesy filling.  Peach slices are placed evenly on the digestive base, which doesn't overwhelm the natural flavor of the cheese, but gives a pleasant surprise when dug into the cake. Absolutely a delightful treat to tease the tastebuds!

I like to use canned peach slices in my cheesecake as it's readily available in the supermarket all year round.  Maybe next time I would bake a fresh mango cheesecake. Mangoes are on sales in NTUC Fairprice right now, 3 fresh mangoes for $3.95. A good buy to make mango dessert!

For the filling
  • 500g cream cheese (softened at room temperature)
  • 100g (1/2 cup) castor sugar
  •  2 eggs       
  • 200ml (1cup) sour cream       
  • 1 teaspoon vanilla extract 
  • 1 can of Del Monte sliced peaches (~825g)     

For the crust and streusel:
  • 16 pieces of digestive biscuits
  • 100g butter, melted 


  1. Preheat oven to 160 DegC. Grease a 9 inch springform pan. 
  2. Prepare the crust:
    • Place biscuits in a resealable plastic bag. Flatten bag to remove excess air, then seal the bag.
    • Finely crush biscuits by rolling a rolling pin across the bag. Place in a bowl.
    • Add butter, stir with a rubber spatula until well combined. Press half of the crumb mixture firmly onto bottom of the pan.
  3. Place the peach slices evenly to coat the digestive base.
  4. Beat egg and sugar in a large bowl with electric mixer until fluffy.
  5. Add cream cheese, vanilla essence, and sour cream. Blend well.
  6. Pour over prepared crust; sprinkle with the remaining half of the crumb mixture.
  7. Bake for 50 minutes or until center is almost set (the center of the cheesecake should be just slightly moist when it is ready to be removed).
  8. Remove from the oven. Cool on a wire rack. 
  9. Refrigerate overnight before serve.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...