I hope you enjoy this recipe as much as I do!
Pulse using a food processor until well-combined.
Add the cubed butter then pulse a few times until the mixture turns chunky and sandy.
Image Credit: Muddy Boots via YouTube
Bake in a preheated 325F oven for half an hour.
Stir the ingredients until well-combined.
Cook between 10-15 minutes while stirring often until the mixture thickens.
Add sour cream and cornstarch, work until ingredients are well-combined.
Put the beaten eggs and combine but avoid overmixing.
Pour about half of the filling or just over 2 cups.
Pour hot water on the big pan and submerge the crust pan just about halfway.
Pop it back in the oven preheated 400F for 15 minutes.
Use a fork to crush the butter and stir the ingredients well.
Add hot water, stir, and set aside.
Put it back in a 350F oven and bake for 45 minutes until it sets.
Put another thin layer of peach filling on top while reserving a bit for the final topping.
After the cheesecake is well-chilled, transfer it onto a plate and top with the remaining peach filling.
*Thanks toMuddy Bootson YouTube for these great images.
Check out her other recipes and enjoy!
