Fresh Peach Cheesecake Recipe: Creamy

Instructions:

1. Preheat oven to 325°F (160°C).
2. Combine graham cracker crumbs, melted butter, brown sugar, and salt. Press firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes until toasted, then set aside to cool.
4. Beat softened cream cheese and granulated sugar on medium-low speed until smooth.
5. Blend in sour cream, vanilla extract, and lemon zest.
6. Add eggs one at a time, mixing on the lowest setting just until combined to avoid incorporating excess air.
7. Sift in cornstarch and fold in gently until smooth.
8. Pour filling into the prepared crust and bake until the edges are set but the center still has a slight jiggle.
9. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside the oven to prevent cracking.
10. Remove from oven and refrigerate for at least 6 hours.
11. Prepare the topping by simmering diced peaches, honey, lemon juice, and cinnamon in a saucepan; stir in the cornstarch slurry and simmer until thickened.
12. Allow peach reduction to cool completely before spreading evenly over the chilled cheesecake.