Peach Cheesecake

Angie Batis-Durrant, Peaches

  • Serves: 4
  • Prep Time: 10 minutes



  • 1 packet Tennis biscuits
  • 1/2 cup salted butter


  • 500g full-fat cream cheese – room temp
  • 1⁄2 cup sugar
  • 1 tsp vanilla essence
  • 3 eggs – room temp
  • 1⁄2 cup sour cream – room temp
  • 1 tsp cornflour
  • 160g white chocolate – melted
  • 1⁄2 cup fresh thinly sliced cling peaches/nectarines
  • 2 cling peaches/nectarines sliced, for decoration
  • 1⁄2 cup cream


  1. Preheat oven to 170°C (fan-assisted).
  2. Line the bottom of an 8-inch springform pan with baking paper.
  3. Add the biscuits to a food processor & blitz until finely crushed.
  4. Melt butter in the microwave before pouring over the biscuit crumbs, mix well.
  5. Place the crumbs in the prepared tin & press down gently to form one even layer.
  6. Pop in the fridge to firm up.
  7. Add the cream cheese to a large bowl & beat for a min until smooth.
  8. Add the sugar & vanilla essence & mix again.
  9. Then add the eggs one at a time, beating on low until incorporated.
  10. Add the sour cream, cornflour & melted chocolate and stir until smooth – don’t over mix.
  11. Pour half the cheesecake filling over the crust then add a thin layer of sliced peaches. Pour the remainder of the mixture on top.
  12. Bake in the oven for ±35-40 mins or until it no longer wobbles in the middle.
  13. Don’t overbake it as it will continue to cook as it cools.
  14. Turn the oven off & leave the cheesecake in there with the door ajar for at least an hour.
  15. Remove the cheesecake & let it cool to room temp before popping it in the fridge for at least 3-4 hours.
  16. Before serving, whip up the 1/2 cup cream, add it to the top of the cake then decorate it with freshly sliced peaches/nectarines.