Peach cheesecake

Regular readers may recall the quest for MPC (My Perfect Cheesecake) and the near misses and one direct hit that I’ve had to date.


The Caked Crusader’s Brother (CCB) hinted that it was about time another cheesecake appeared on this site at roughly the time that I came across this recipe. I must confess that I changed the fruit – all the quantities and methods are the same but the original recipe used passion fruit; which is in the very rare category of fruits I don’t like.

The recipe caught my eye for two reasons:
1. The fruit is mixed into the body of the cheesecake rather than solely sitting on the top
2. You make a sticky meringue mix and fold it through the cheesecake

You can just see the flecks of peach puree in the cut slice; the texture is creamy and soft:


While a little more work than most cheesecakes, it’s definitely worth it. I would go as far as saying this is the perfect cheesecake. More importantly the CCB, who has eaten more than his fair share of cheesecake, agreed.


Ingredients:
110g unsalted butter
300g digestive biscuits, crushed
150g mascarpone cheese
300g cream cheese – I used Philadelphia
300ml double cream
200ml peach puree – I made my own by blitzing 240g peach slices in a food processor
6 gelatine leaves, soaked in cold water
2 egg whites
110g caster sugar
To decorate: peach slices

How to make:

- Line the inside of an 18cm pastry ring with baking paper and stand the ring on the plate you will serve the cheesecake on. Ensure that the paper comes up 5cm above the top of the ring. Do not line the base i.e. so the biscuit will be going directly on to the plate.
- Crush the digestive biscuits either in a food processor or by placing them in a bag, tying the top and bashing with a rolling pin.
- Melt the butter and then stir in the biscuit crumbs.
- Spoon onto the plate, inside the ring and flatten. Press down hard to compress the crumbs. Place in the fridge while you make the filling.
- Place the leaves of gelatine in a bowl of cold water, and put to one side.
- In a large bowl, beat together the mascarpone and cream cheeses.
- In a separate bowl, whisk the double cream until it is at the ribbon stage.
- Put the peach puree in a small saucepan and heat just to take the chill off. When it feels warm to your finger squeeze the water out of the gelatine leaves and whisk into the peach puree – keeping the pan on a low heat. I use a silicon balloon whisk to do this. When you are sure the gelatine has dissolved, take the pan off the heat.
- Pour the puree over the mascarpone and cream cheese mix and stir in.
- Fold the cream into the peach mix.
- Whisk the two egg whites until almost at the stiff peak stage.
- Add the sugar and whisk for a few more minutes until you have a glossy and sticky meringue-style mix.
- Carefully fold the egg into the peach mix one spoonful at a time.
- Spoon the mixture over the biscuit base in the pastry ring. It will come up above the height of the ring which is why it is important to have the paper come up high.
- Chill for at least four hours, better overnight.
- Before serving add some peach slices to the top for decoration.
- Bask in glory at the wonderful thing you have made.
- Eat.