Equipment Needed
- 9-inch springform pan
- Food processor or zip-top bag and rolling pin for crumbs
- Mixing bowls (medium and large)
- Stand mixer or hand mixer
- Small saucepan
- Fine mesh sieve
- Rubber spatula
- Aluminum foil
Step-by-Step Instructions
First, we’ll tackle the crust and the peach swirl. I always start by making the peach component because it needs time to cool. In a small saucepan, I combine the diced peaches, sugar, and lemon juice. Over medium heat, I let it simmer for about 10-15 minutes, stirring often and using a spoon to mash the peaches as they soften. You’re looking for a thick, jammy consistency. I then press this through a fine mesh sieve to get a beautifully smooth puree, stir in the vanilla, and set it aside to cool completely. This step fills your kitchen with the most incredible aroma and is the heart of the “delight” in this cheesecake.
While the peach puree cools, I make the crust. I combine the graham cracker crumbs, melted butter, sugar, and salt right in the springform pan until it resembles wet sand. Then, I firmly press it into an even layer on the bottom and about halfway up the sides. I’ve tried this step both ways, and trust me, pre-baking the crust for 10 minutes at 350°F (175°C) works better. It prevents a soggy bottom and gives you that perfect, crisp contrast to the creamy filling. Let the crust cool on a rack while you make the filling.
Now, for the main event: the filling. In my stand mixer with the paddle attachment, I beat the softened cream cheese and sugar on medium-low speed for a full 3-4 minutes. This is crucial—you want it completely smooth, with no lumps. I then beat in the sour cream, flour, and both extracts until just combined. With the mixer on low, I add the eggs one at a time, mixing only until each yolk disappears. Overmixing at this stage incorporates too much air, which can cause the cheesecake to puff and crack. I gently fold the batter a few times with a spatula to ensure everything is incorporated from the bottom of the bowl.
Finally, assembly. I pour about two-thirds of the plain cheesecake batter over the cooled crust. Then, I dollop about half of the cooled peach puree over the batter and use a knife to gently swirl it. I add the remaining batter, then repeat with the rest of the puree for a gorgeous marbled effect. To prevent cracks and ensure even, gentle baking, I place the springform pan on a double layer of aluminum foil and then into a larger roasting pan. I pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is your best friend for a silky texture.(See the next page below to continue…)