Peach Streusel Cheesecake

Peach Streusel Cheesecake

Fruity and flavoursome, indulge in this Peach Streusel Cheesecake recipe.

Level: Intermediate


  • Prep time: 30 – 35 minutes
  • Cook time: 1 hr and 40 mins (plus 2 hrs. cooling and overnight chilling)

Serving:  approx. 10 servings


For the crust:

  • 200g digestive biscuits
  • 2 tbsp caster sugar
  • 85g melted unsalted butter

For the cheesecake:

  • 700g cream cheese
  • 250g mascarpone
  • 250ml soured cream
  • 250g golden caster sugar
  • 3 large eggs
  • 1 tbsp fresh vanilla bean paste
  • 3 tbsp plain flour

For the streusel:

  • 120g plain flour
  • 60g light brown soft sugar
  • 1 tsp ground cinnamon
  • 45g melted unsalted butter,
  • 20g roughly chopped hazelnuts

For the topping:

  • 3 ripe, firm peaches
  • 30g light brown soft sugar
  • 1 lemon, juiced
  • 1 tsp fresh vanilla bean paste


Step1: Pre-heat the oven to 180C/160C fan/gas 4. Brush soft butter evenly on the base and edges of a 20cm springform round deep tin. Blitz the biscuits to a fine crumb or put in a tightly sealed bag and bash with a rolling pin. Tip into a bowl and stir through the sugar and butter, then tightly pack into the tin. Bake for 10 mins, then leave to cool completely.

Step 2: For the streusel, mix the flour, sugar, cinnamon, and a pinch of salt in a large bowl. Gradually drizzle in the melted butter, stirring with a fork to combine, until the mixture has formed into clumps. Mix the streusel with the nuts and chill until needed.

Step 3: Beat together the cream cheese, mascarpone, sour cream, golden caster sugar, eggs and vanilla in a large bowl using a wooden spoon until smooth. Gently fold through the flour using a large metal spoon. Pour the mixture gently into the tin. Top with the streusel and bake for 1 hr-1 hr 15 mins or until set. Turn off the oven and open the oven door, leave to cool for 2 hrs, then transfer to the fridge to chill overnight.

Step 4: Remove the stones and slice the peaches into quarters. Line a roasting tin with baking parchment and put the peaches in the tin. Sprinkle over the sugar, lemon and vanilla, and cover with a layer of parchment. Bake for 15-20 mins or until soft but holding their shape. Leave to cool completely.

Gently push the cheesecake out of the tin and top with the peaches. Slice and serve. Will keep for three days in the fridge.