Instructions
1. Prepare the Cheesecake:
Preheat your oven to 350°F (175°C), positioning the rack in the lower third of the oven. Line the bottom of a 9-inch springform pan with parchment paper and grease the inside of the pan. Set aside.
In a food processor, pulse the graham crackers and a pinch of salt until finely ground. Stir in the melted butter.
Press the crumbs into an even layer in the prepared pan using your fingers and the flat bottom of a glass. Bake for 10 minutes, then remove from the oven and allow to cool. Increase the oven temperature to 450°F (232°C).
Double wrap the bottom and sides of the springform pan with large squares of aluminum foil, folding the sides of the foil up around the pan.
2. Make the Cheesecake Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 3-4 minutes until smooth and creamy. Scrape down the sides of the bowl.
Add the granulated sugar, flour, lemon zest, a pinch of salt, and vanilla, mixing well for another 4 minutes.
Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the bowl again.
Add the sour cream and beat until just blended.
Pour the cheesecake batter into the pan over the crust and smooth the top into an even layer.
3. Bake the Cheesecake:
Place the springform pan into a roasting pan, then add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.
Bake at 450°F (232°C) for 15 minutes, then reduce the heat to 225°F (107°C). Bake for another 25 minutes.
Carefully remove the pan from the oven and spread the peach topping evenly over the cheesecake, dolloping the cobbler topping in lumps on top of the peaches.
Return to the oven and bake an additional 25-35 minutes until the cheesecake is set and the cobbler topping is golden brown.
4. Cool the Cheesecake:
When the cheesecake is done, turn off the oven and crack the door open, propping it with the handle of a wooden spoon. Allow the cheesecake to cool for at least 1 hour before transferring it to a cooling rack to cool to room temperature.
Chill in the refrigerator for 6-24 hours before serving.
5. Prepare the Peach Topping:
In a large saucepan set over medium heat, melt the butter. Add the sliced peaches, granulated sugar, brown sugar, flour, and lemon juice. Bring to a boil and cook for 5-10 minutes until thickened. Remove from heat and allow to cool.
6. Make the Cobbler Topping:
In a medium bowl, whisk together the flour, sugars, baking powder, and salt until combined. Grate the cold butter into the dry ingredients and cut it in using your fingers or a pastry cutter until pea-sized balls are formed.
Stir in the boiling water until just combined.
Serving
Slice and serve the Peach Cobbler Cheesecake chilled. Enjoy the fusion of creamy cheesecake, sweet peaches, and crumbly cobbler topping!
Notes
This recipe yields 12 servings, making it perfect for gatherings or special occasions.
You can adjust the sweetness by varying the sugar in the peach topping according to your taste.
Enjoy your delicious summer dessert! 🌞🍑✨
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