Peach Cheesecake | Easy Summer Dessert Recipe with Peaches

Peach Cheesecake / Easy Summer Dessert

Ingredients:
Crust:
• 1 ½ cups (150 g) biscuits or graham cracker crumbs
• 4 tbsp (57 g) melted butter

Filling:
• 16 oz (450 g) cream cheese, softened
• 1 cup (240 ml) heavy cream, cold
• 1/2 cup (120 g) sour cream
• 1/2 cup (100 g) sugar
• 1 packet (7 g or 2 ¼ tsp) unflavored powdered gelatin
• 3 tbsp (45 ml) cold water (for blooming gelatin)
• 1 cup jarred peaches, drained and puréed or very finely chopped

Topping (optional):
• Sliced jarred peaches

Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix biscuit crumbs with melted butter.
3. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan lined with parchment paper.
4. Bake for 8–10 minutes, then let cool completely.
5. In a small bowl, sprinkle gelatin over cold water and let sit for 5–10 minutes to bloom.
6. Whip the cold heavy cream until fully whipped and fluffy. Set aside.
7. In a large bowl, beat cream cheese, sugar, and sour cream until smooth and creamy.
8. Add puréed or finely chopped peaches and mix well.
9. Gently heat the bloomed gelatin (using a microwave or water bath) until fully dissolved.
10. Stir the dissolved gelatin into the peach-cream mixture.
11. Gently fold in the fully whipped cream until well combined.
12. Pour the filling over the cooled crust and smooth the top.
13. Top with sliced peaches if desired.
14. Chill in the fridge for at least 6 hours or overnight.

Slice and enjoy!

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