This creamy, tangy dessert is worth waiting for.
Some things are worth waiting forat the top of that list is this peach cobbler cheesecake.
The trick to baking acrack-free cheesecakeis gently raising and lowering the temperature.
Credit: Photography and Styling: Sarah Epperson
When your timer goes off, resist the urge to haphazardly pull the cake from the oven.
Instead, turn off the oven, and crack the door an inch.
After that lengthy cool-down, it should be safe to place in the refrigerator for the 8-hour chill.
We’ve found that slow-cooker liners are the perfect solution for a leak-proof bake.
Once you give our method a try, you’ll never turn back.
Thaw in the refrigerator overnight before serving.
(3 oz.)
salted butter, melted
3Tbsp.granulated sugar
Filling:
3(8-oz.)
Coat a 9-inch springform pan with cooking spray.
Transfer to prepared pan, pressing crumbs along bottom and up sides of pan.
Bake in preheated oven until set and light golden, about 10 minutes.
Let cool on a wire rack 30 minutes (do not turn off oven).
Scrape down sides of bowl using a rubber spatula.
Add sour cream and vanilla, beating until just combined and smooth, about 1 minute.
Add eggs 1 at a time, beating on low speed until just combined, about 30 seconds.
Fold in chopped peaches.
Set aside until ready to use.
Add Filling to Crust:
Pour Filling over cooled Crust; gently jiggle pan to level.
Bake cheescake:
Bake at 350F until cheesecake is just set on top, about 35 minutes.
Cook over medium, stirring occasionally, until mixture thickens, about 5 minutes.
Remove from heat; set aside.
Rub butter into flour mixture using your fingertips until mixture resembles coarse meal.
Carefully spoon Topping evenly over cheesecake, and sprinkle with Crumble.
Slide rack back in, and close oven.
Turn oven off, and prop oven door ajar about 1 inch.
Let cheesecake stand in oven 1 hour.
Chill cheesecake:
Remove cheesecake from oven; let cool 1 hour.
Transfer to refrigerator; chill 8 hours.
Just thaw slightly before using for best results.
Don’t worryany cracks on your cheesecake will be mostly covered up by all that peachy, crumbly goodness.
But if you should probably add extra coverage, a dollop of whipped cream always does the trick.
The finished cheesecake should be set along the edges, with just a very slight jiggle in the center.
This will make for the creamiest consistency when cooled.
