Raspberry and Peach Crumble Cheesecake

Today is a burst of flavour with this delicious crumble cheesecake!

Fresh and perfect as a summer dessert, it tastes as good as it looks.

It is a perfect combination of a biscuit crust, a creamy batter, summer seasonal fruits, and a crumble on top for the crunchy side!

Ingredients for a 24 cm springform tin/pan:

Biscuit Crust:

• 175 g Nantes buttery shortbread biscuits (you might not find it if you are outside of France, but you can use Graham Crackers or anything similar)

• 50 g unsalted butter

Crumble:

• 75 g plain/all-purpose flour

• 75 g ground almonds

• 75 g brown sugar

• 1.25 g fleur de sel (if you can't find it where you live, sea salt flakes would be the closest substitute)

• 50 g unsalted butter

Cheesecake filling:

• 500 g cream cheese (Philadelphia)

• 250 ml sour cream

• 188 g brown sugar

• 5 eggs

• 250 ml heavy cream (30%)

• 25 g plain/all-purpose flour

• 25 ml lemon juice

• 250 g fruits (125 g frozen raspberries and 125 g organic white peaches)

• Icing sugar (optional)

Instructions:

Crumble:

1. In a bowl, combine the flour, ground almonds, sugar, and salt.

2. Add the diced butter and knead with your fingers to obtain a lumpy dough.

3. Reserve in the fridge.

Biscuit crust:

1. Preheat the oven to 180°C/356°F and line the bottom and sides of your springform tin/pan with baking paper.

2. In a resealable freezer bag, crush the biscuits with a rolling pin. Add the melted butter and mix well.

3. Pour the biscuit/butter mixture into the tin and line it to form a smooth layer.

4. Bake for 5 minutes at 180°C/356°F.

Cheesecake filling:

1. In a large bowl, combine the cream cheese and sour cream.

2. Add the sugar, the eggs, then the heavy cream and mix well.

3. Add the sifted flour and lemon juice. Mix.

4. Pour into the tin and cook for 10 minutes at 180°C/356°F.

Cheesecake completion:

1. Add the frozen raspberries and the peaches cut into cubes.

2. Cover with cooled crumble and bake for 15 minutes at 180°C/356°F, then bake for 20 minutes at 190°C/374°F.

3. Let it cool, then set aside overnight in the fridge.

4. The next day, sprinkle with icing sugar and serve.

Notes:

For more freshness, place the cheesecake in the freezer for about 5/10 minutes before serving. Perfect as an afternoon snack, you can accompany it with a cup of tea. Bon appétit!