Roasted Peach Cheesecake
Roasted Peaches Cheesecake
Hello,
How are you this fine November day? It is a little chilly and I am dreading the thought of going out in the cold. Every journey seems longer and lonelier when it is cold, even the warming colours of fall, though tempting, is not a good enough reason for me to brave the cold. But a juicy, peachy, robust, roasted peach cheesecake might be the temptation I need. It may just be the temptation you need as well.
This recipe fits into a 6 inch springform pan and feeds about 4 to 6 people. However, I wouldn’t judge if you eat the entire cake yourself because it is so temptingly good. For this cheesecake recipe we are using digestive biscuit for the crumb, but if you have graham crackers that works as well.
Your peaches should be ripe but firm, not too soft or it will fall apart. It will soften in the oven while roasting. The magic to making a good cheesecake is making sure to work with room temperature ingredients. So be sure to bring out all your ingredients hours before baking, and the worst part about this cake is waiting for the cheesecake to set before your dive into it- a wait time of approximately 5hrs. It is well worth it though.
Roasted Peach Cheesecake
Ingredients
- 120g digestive biscuits
- 50g sliced almonds, toasted
- 70g unsalted butter, melted
- 2 medium fresh peaches
- 3 medium peaches, halved and pitted
- 560g cream cheese, room temperature
- 115g granulated sugar
- 1/2 vanilla pod
- zest from one orange
- 3 eggs
- 55g sour cream
- 55g peach liqueur
- 3 medium peaches, halved and pitted
- 1tbsp granulated sugar
- 1tbsp water 1tbsp peach liqueur
- 3tbsp sliced almonds or any nuts available
Instructions
- Preheat oven to 400°C/200°F
- Grease the base of a 6 inch springform pan and line the bottom with parchment paper.
- Using a small food processor, process the biscuits into fine crumbs.
- Transfer into a small bowl. Mix Crumbs, sliced almonds and melted butter until combined.
- Using your hands, press the crumbs into the pan firmly. You can also use a wooden spoon to press.
- Leave in the fridge to cool.
- Spread the peaches for the base on a baking pan. cook in the oven for 20mins or until soft. Leave to cool.
- Lower the temperature to 345°F/170°C
- Place the cream cheese, sugar, vanilla pod, and orange zest in the bowl of an electric mixer with the paddle beater attached.
- Beat on medium speed until smooth and there are no lumps in the batter
- Gradually add the eggs, followed by the sour cream, and beat until combined. (I recommend combining with your hands to prevent overtaxing and or over-aerating the batter)
- Add the peach liqueur and mix until combined
- Remove the base from the fridge and arrange the peaches evenly over the bottom
- Cut side down. flatten the peaches to ensure the fit snugly and there are no gaps.
- Pour the filling over the peaches and then place on a baking sheet.
- Bake for 40 mins to an 1hr, or until the sides of the cheesecake are set but the middle has a wobble when shaken very gently
- Turn the oven off, but leave the cheesecake inside for an extra hour, with the door of the oven propped open with a large wooden paddle.
- Allow cheesecake to cool to room temperature before placing the fridge to set for a min of 4hrs or overnight to set completely.
- On the day of serving:
- Preheat oven to 400°C/200°F
- Roast peaches for about 25mins or until soft, but still holding their shape
- Mix sugar, water, and peach liqueur
- Sprinkle sugar syrup on peaches and return to the oven to bake for another 10 mins, untiil peaches are moist and syrupy.
- Remove from oven and set aside to cool.
Let me know if you try out this recipe. Also, check out this video if you want a video on how I made this cheesecake and to find out the inspiration behind it.
Love,
Chisom