Ingredients:

  • 1 ½ cups (180g) Graham Cracker Crumbs (or Digestive biscuits)
  • ⅓ cup (65g) Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon (for crust)
  • ½ cup (115g) Unsalted Butter, melted
  • 4 (8-ounce) blocks (900g total) Full-Fat Cream Cheese, softened to room temperature
  • 1 ½ cups (300g) Granulated Sugar (for filling)
  • ¼ cup (60g) All-Purpose Flour
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Lemon Zest, finely grated
  • 4 large Eggs, room temperature
  • ½ cup (120ml) Full-Fat Sour Cream or Crème Fraîche
  • 4 cups (600g) Fresh or Frozen Sliced Peaches
  • ½ cup (100g) Granulated Sugar (for compote)
  • ¼ cup (60ml) Water
  • 1 tablespoon Cornstarch (Cornflour)
  • ½ teaspoon Ground Cinnamon (for compote)
  • 1 tablespoon (15g) Unsalted Butter (for compote)
  • 1 cup (120g) All-Purpose Flour (for cobbler)
  • ¼ cup (50g) Granulated Sugar (for cobbler)
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 3 tablespoons (45g) Cold Unsalted Butter, diced
  • ⅓ cup (80ml) Buttermilk or Full-Fat Milk

Instructions:

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Wrap the exterior of the 9-inch springform pan tightly in two layers of heavy-duty foil for the water bath.
  2. Make the Crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted butter and mix until moistened. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake Crust: Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  4. Mix the Base: Using a stand mixer, beat the softened cream cheese until smooth and lump-free (about 3 minutes).
  5. Add Dry Ingredients: Gradually beat in the granulated sugar and flour until just combined. Mix in vanilla extract, lemon zest, and sour cream.
  6. Incorporate Eggs: Add the eggs one at a time on low speed, mixing just until each egg is incorporated. Do not overmix.
  7. Water Bath Setup: Pour the filling over the cooled crust. Place the foil-wrapped pan inside a roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
  8. Bake: Bake at 325°F (160°C) for 65–75 minutes. The edges should be set, but the centre should still have a slight wobble.
  9. Cooling (Crucial Step): Turn the oven off. Prop the oven door ajar and let the cheesecake cool inside the cooling water bath for 1 hour.
  10. Chill: Remove the cheesecake, remove the foil, and transfer to a cooling rack for 30 minutes. Cover loosely and refrigerate for a minimum of 8 hours, preferably overnight.
  11. Prepare the Compote: In a saucepan, combine peaches, sugar, water, cinnamon, and cornstarch. Bring to a simmer over medium heat until the sauce thickens and peaches soften (8–10 minutes). Stir in the butter. Remove and cool completely.
  12. Make the Cobbler Topping: Whisk together the dry ingredients (flour, sugar, baking powder, salt). Cut in the cold butter until coarse crumbs form. Stir in buttermilk/milk until just combined.
  13. Bake the Topping: Drop tablespoon-sized dollops of the cobbler mixture onto a parchment-lined sheet. Bake at 340°F (170°C) for 12–15 minutes, or until golden brown. Cool completely.
  14. Assembly: Carefully remove the chilled cheesecake from the springform pan.
  15. Top: Spread the cooled Peach Compote evenly over the top of the cheesecake.
  16. Garnish: Crumble the baked cobbler biscuits roughly over the compote before serving.