Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 3 cups (450g) fresh peaches, peeled and diced
  • 0.25 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) cornstarch dissolved in 1 tbsp water

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan using a flat-bottomed glass until even and compact. Place in the freezer for 10 minutes to set.
  2. Beat the softened cream cheese and powdered sugar until completely smooth and devoid of lumps. Stir in the vanilla extract and 1 tablespoon of lemon juice.
  3. In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to overmix.
  4. Simmer diced peaches, 50g sugar, and 1 tablespoon lemon juice in a saucepan over medium heat for 5–8 minutes until peaches soften. Stir in the cornstarch slurry and boil for 1 minute until the sauce is translucent and glossy. Let cool completely.
  5. Pour the cream filling over the chilled crust and smooth the top. Spoon the cooled peach reduction over the filling, spreading it evenly.
  6. Refrigerate the cheesecake for at least 6 hours to allow the filling to set completely before serving.