Peach Cheesecake

We cook 3 sliced peaches with 2 teaspoons of cinnamon and 2 tablespoons of brown sugar in a saucepan over medium heat for about 10 minutes until the peaches soften and caramelize, then we set them aside to cool.

We prepare the crumble by mixing 100 g of soft butter with 70 g of oats and 100 g of flour until the mixture becomes crumbly, then we bake it in a preheated oven at 180°C for 20 minutes until golden brown.

We prepare the cheesecake cream by whisking 200 g of cream cheese with 50 ml of sweetened condensed milk and 1 can of cream until smooth, then we gently fold in 200 ml of whipped cream until we get a creamy, fluffy texture.

We make the caramel sauce by melting 100 g of sugar in a saucepan over low heat until it turns golden, then we add 50 g of butter and stir until melted, followed by 50 ml of whipping cream, stirring continuously until the sauce becomes smooth and well combined.

We assemble the dessert in cups or serving dishes by layering cheesecake cream, peaches, crumble, and caramel sauce, repeating the layers as desired.

We refrigerate the cups for at least 3 hours until the layers are well set before serving.