Sumptuous Peach Cobbler Cheesecake: A Vegan Delight with Roasted Peaches and Crumble Topping

This Peach Cobbler Cheesecake combines the creamy richness of a classic cheesecake with the sweet, tangy flavors of fresh peaches, all wrapped in a vegan-friendly recipe. The base is a crunchy layer of ginger nut or digestive biscuits, topped with a smooth filling made from silken tofu and vegan cream, flavored with vanilla and a hint of vegan honey or maple syrup. The inclusion of roasted peaches and a homemade crumble topping adds a delightful texture contrast and enhances the peach flavor, making this dessert not just a treat for the palate but also a feast for the eyes.

Why You'll Love This: This cheesecake is a perfect blend of indulgence and freshness, with the peaches providing a juicy burst of flavor that complements the dense, creamy filling. The crumble topping adds a delightful crunch, reminiscent of traditional peach cobbler. Being entirely vegan, it's also suitable for those with dairy-free diets but will impress all dessert lovers regardless of their dietary preferences.

Perfect Occasion: Ideal for summer gatherings, potlucks, or as a special treat during peach season, this cheesecake is perfect for any occasion where you want to impress with a unique and delicious dessert. It's also great for festive occasions and family dinners where a sweet, satisfying finish is desired.

Decoration Tips: Before serving, arrange some extra slices of fresh or roasted peaches on top of the cheesecake for a beautiful and appetizing look. Sprinkle the crumble topping generously, and perhaps add a few mint leaves or a drizzle of caramel or peach syrup for an extra special touch.

Ingredients:

  • Base:
    • 300g biscuits (ginger nuts or digestives)
    • 125g melted butter
  • Filling:
    • 600g silken tofu
    • 220ml vegan double cream
    • 1 generous tbsp vanilla bean paste
    • 300g white sugar
    • 60g cornflour
    • Vegan honey or maple syrup for flavor
  • Roasted Peaches:
    • About 5 peaches, sliced
    • Maple syrup for roasting
  • Crumble Topping:
    • 85g plain flour
    • 20g oats
    • 50g light brown sugar
    • 50g vegan butter block
    • A splash of plant-based milk
  1. Prepare the Base:
    • Preheat the oven to 200°C (fan setting). Grease and line an 8-inch loose-bottom tin with parchment paper.
    • Crush the biscuits to a fine crumb and mix thoroughly with melted butter. Press this mixture into the bottom and up the sides of the prepared tin.
  2. Make the Filling:
    • Place all filling ingredients into a food processor and blend until completely smooth. The tofu should blend easily and quickly.
    • Pour half of the cheesecake mixture over the biscuit base. If adding a middle layer, cover this layer with half of the roasted peaches and some of the crumble.
    • Pour the remaining cheesecake mixture on top.
  3. Bake:
    • Bake in the preheated oven for 60 minutes until golden on top. The cheesecake will still jiggle slightly.
    • Allow to cool completely in the tin, then refrigerate overnight to set.
  4. Prepare the Roasted Peaches and Crumble:
    • For the peaches: Slice and roast with a little maple syrup until caramelized.
    • For the crumble: Mix flour, oats, and sugar. Rub in the butter until the mixture clumps together, then add a splash of milk to bind slightly.
  5. Final Assembly:
    • Top the chilled cheesecake with the remaining roasted peaches and sprinkle over the crumble topping before serving.

Enjoy this Peach Cobbler Cheesecake, a luscious and innovative dessert that combines classic flavors in a new and exciting way, perfect for delighting guests and adding a touch of elegance to any meal!

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