Mascarpone Cheesecake (No Bake)

graham crackers

brown sugar

sour cream

heavy cream

sugar

lemon

peaches

melted butter

mascarpone

Use a food processor to pulverize the graham crackers into fine crumbs, then mix them together in a medium bowl with melted butter, brown sugar, and salt.

Press the cookie or biscuit base into the bottom and sides of the springform pan, going about halfway up the sides of the pan. Freeze while you make the cheesecake filling.

Beat together the mascarpone (note this can be cold or room temperature) in the bowl of a stand mixer with the paddle attachment until combined, then add the sour cream and lemon juice.

Pour the cheesecake mixture into crust and spread evenly using an offset spatula.

Combine butter, brown sugar, cinnamon, and sliced peaches to a saucepan over medium heat.

Once bubbling, add heavy cream and toss to combine. Remove the peaches and reduce the syrup. Allow to cool slightly, then recombine and add the peaches to the top of the cheesecake or slices.