Biscoff-Peach Cheesecake With White Chocolate
Prep Time
1 h 40 min
Porties
Serveert 12
Niveau
Easy
Looking for a dessert that’s bound to impress? This Peach and White Chocolate Cheesecake has it all—creamy layers, a fruity peach swirl, and a buttery cookie crust that’s hard to resist. And let’s not forget the layer of Biscoff cookies for that extra bit of charm. Topped with white chocolate ganache and a pretty peach design, it’s perfect for any occasion, big or small. Ready to make something amazing? Let’s get started!
Ingrediënten
Ensure all ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps in the batter.
No piping bag? Use a sturdy plastic bag (like a freezer bag) and snip a small corner as an alternative.
Stop mixing the cheesecake batter once combined to avoid overmixing, which can lead to excess air and cause cracking during baking.
Avoid opening the oven door during baking to prevent temperature fluctuations and cracking.
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Substitute vanilla sugar with vanilla extract if preferred.
Looking for a dessert that’s bound to impress? This Peach and White Chocolate Cheesecake has it all—creamy layers, a fruity peach swirl, and a buttery cookie crust that’s hard to resist. And let’s not forget the layer of Biscoff cookies for that extra bit of charm. Topped with white chocolate ganache and a pretty peach design, it’s perfect for any occasion, big or small. Ready to make something amazing? Let’s get started!
Stappenplan
1 Grind the petit beurre cookies into fine crumbs using a food processor. |
2 Melt the butter over low heat in a saucepan. |
3 Mix the cookie crumbs with the melted butter until firm. |
4 Line the bottom of a springform pan with parchment paper. Spread the cookie mixture evenly, pressing it down firmly with the back of a spoon. Chill briefly in the refrigerator. |
5 Place the peaches, sugar, and water in a skillet over medium heat. Simmer gently for 5–7 minutes, stirring occasionally. |
6 Blend the peaches until smooth using an immersion blender or food processor. |
7 Strain the peach mixture through a sieve into a bowl, press with a spatula or spoon to extract a smooth syrup. |
8 Transfer the strained peach syrup to a piping bag and set aside. |
9 In a large bowl, mix the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch until smooth. Add the eggs one at a time, gently folding them into the mixture with a spatula. Do not overmix to keep the batter airy. |
10 Remove the cookie base from the refrigerator. Pour one-third of the cheesecake batter into the pan and smooth the surface. Pipe a layer of peach syrup over the batter, leaving the edges clean. Repeat with another third of the batter, smoothing it out, followed by the Biscoff cookies. Finish with the remaining batter, smoothing the top. |
11 Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set. Turn off the oven and let the cheesecake rest inside for 1 hour to prevent cracking. Then cool completely and refrigerate for at least 6 hours or overnight to set. |
12 Heat the heavy cream until just below boiling point. Add the white chocolate and let it sit for 1 minute. Stir until smooth. |
13 Pour the ganache over the cooled cheesecake. Pipe small amounts of peach syrup on top and use a toothpick to create a decorative pattern. Refrigerate again until the ganache is set. |
14 Slice the cheesecake into even pieces. Garnish with dollops of whipped cream, a slice of peach, and half a mini muffin if desired. |
