Todays Kitchen: BISCOFF-PEACH CHEESECAKE WITH WHITE CHOCOLATE #food #Recipe #cheesecake #peach #fy #fyp #foryou #foryoupage #biscoff #chocolate COOKIE BASE ▫️200 g petit-beurre biscuits (butter biscuits) ▫️150 g unsalted butter PEACH SYRUP ▫️350 g peaches (canned) ▫️50 g granulated sugar ▫️15 ml water CHEESECAKE BATTER ▫️800 g cream cheese ▫️200 g crème fraîche ▫️150 g granulated sugar ▫️8 g vanilla sugar (1 packet) ▫️45 g cornstarch ▫️4 medium eggs FILLING ▫️8 Biscoff cookies TOPPING ▫️150 g white chocolate ▫️75 ml heavy cream (unwhipped) GARNISH ▫️peaches (canned) ▫️whipped cream ▫️mini muffin Finely crush the petit-beurre biscuits in a food processor. Melt the butter in a saucepan over low heat. Mix the crushed biscuits with the melted butter until well combined. Line the bottom of a springform pan with parchment paper. Spread the biscuit mixture evenly over the base and press it firmly with the back of a spoon. Refrigerate the pan briefly to set. Place the peaches, sugar, and water in a skillet over medium heat. Let the mixture simmer gently for 5-7 minutes, stirring occasionally. Blend the peaches into a smooth puree using a food processor or immersion blender. Place a sieve over a bowl and press the peach puree through with a spatula or spoon to create a smooth syrup. Transfer the strained peach syrup into a piping bag and set aside. In a large bowl, mix the cream cheese, crème fraîche, granulated sugar, vanilla sugar, and cornstarch until smooth. Add the eggs one at a time, gently folding them into the mixture with a spatula. Do not overmix to keep the batter airy. Remove the cookie base from the refrigerator. Pour one-third of the cheesecake batter into the pan and smooth the surface. Pipe a layer of peach syrup over the batter, leaving the edges clean. Repeat with another third of the batter, smoothing it out, followed by the Biscoff cookies. Finish with the remaining batter, smoothing the top. Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake rest inside for 1 hour to prevent cracking. Then cool completely and refrigerate for at least 6 hours or overnight to set. Heat the heavy cream until just below boiling point. Add the white chocolate and let it sit for 1 minute. Stir until smooth. Pour the ganache over the cooled cheesecake. Pipe small amounts of peach syrup on top and use a toothpick to create a decorative swirl pattern. Refrigerate again until the ganache is set. Serving Slice the cheesecake into even pieces. Garnish with dollops of whipped cream, a slice of peach, and half a mini muffin if desired. Tips *Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to avoid lumps in the batter. *For a more intense peach flavor, simmer the syrup longer to reduce it further before straining. *No piping bag? Use a sturdy plastic bag (like a freezer bag) and snip off a small corner as an alternative. *Do not overmix the cheesecake batter to prevent incorporating too much air, which could cause cracking during baking. *Keep the oven door closed during baking to maintain a stable temperature and prevent cracks. *Use a sharp knife dipped in hot water and dried before each cut to achieve clean, even slices. *Substitute vanilla sugar with vanilla extract for a more robust flavor. Preparation Time 🕥 Active time: Approximately 40 minutes 🕥 Baking time: 60-65 minutes 🕥 Cooling time: At least 1 hour in the oven and 6 hours in the fridge (preferably overnight). - @kookmutsjes