For the base
- 250 g digestive biscuits
- 125 g melted butter
For the filling
- 750 g Philadelphia cream cheese
- 170 ml heavy cream
- 100 g granulated sugar
- 1/2 vanilla bean (seeds scraped)
- 10 g powdered gelatin (about 2 sheets)
Additionally
- 1 jar of canned peaches in syrup
- 1 fresh nectarine
- Sliced almonds (for garnish)
Start by crushing the digestive biscuits in a food processor until they turn into fine crumbs. Mix in the melted butter, then pulse until the consistency resembles wet sand. Press into a pan.
Evenly press the mixture into the bottom of a 22 cm (9-inch) springform pan using a spoon’s back. Ensure the base is compact and smooth. Refrigerate the pan while you prepare the filling.
Soak the gelatin sheets in cold water as per package instructions. Beat the cream cheese, granulated sugar, 150 g of heavy cream, and vanilla bean seeds together until smooth and creamy in texture.
In a saucepan, warm the remaining 20 ml of heavy cream, being careful not to boil. Squeeze the excess water from the gelatin sheets and dissolve them into the warm cream, stirring well.
Once the gelatin mixture has slightly cooled, pour it into the cream cheese mixture. Stir thoroughly to ensure everything is well combined and smooth, resulting in a creamy cheesecake filling ready to pour.
Pour the cream cheese mixture over the chilled biscuit base. Use a spatula to smooth out the top evenly. Refrigerate the cheesecake for at least 4 hours to allow it to set properly.
After chilling, carefully remove the cheesecake from the pan by running a knife around the edges. Transfer it to a plate and top with fresh and canned peaches, plus toasted almonds for garnish.