Basque cheesecake with baked peaches

Name: Basque goat's cheesecake with baked peaches recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 400g cream cheese, chopped, at room temperature; 400g soft goat’s cheese, chopped, at room temperature; 2 vanilla beans, split, seeds scraped; 400ml pure (thin) cream; 400g caster sugar; 25g cornflour, sifted; 3 eggs, plus 6 egg yolks; 200g caster sugar; 2.00 vanilla bean, split, seeds scraped; 3 ripe slipstone peaches, halved; 1 rosemary sprig, plus extra leaves to serve; 200ml pure (thin) cream; 50g pure icing sugar, sifted

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Basue goat's cheesecake with baked peaches

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by Elvis Abrahanowicz

Oct 04, 2019

"Elvis and I look forward to peach season. I like to bake them with sugar syrup... and use them as a dessert accompaniment," says Ben Milgate, co-founder of Porteño and Bodega.

400g cream cheese, chopped, at room temperature
400g soft goat’s cheese, chopped, at room temperature
2 vanilla beans, split, seeds scraped
400ml pure (thin) cream
400g caster sugar
25g cornflour, sifted
3 eggs, plus 6 egg yolks

Baked peaches

200g caster sugar
1 vanilla bean, split, seeds scraped
3 ripe slipstone peaches, halved
1 rosemary sprig, plus extra leaves to serve

Chantilly cream

200ml pure (thin) cream
50g pure icing sugar, sifted
1 vanilla bean, split, seeds scraped

Method

1.

Preheat oven to 240°C.
2.

Grease the base and side of a round 22cm springform pan and line with baking paper, with a 5cm overhang above the side of the pan.
3.

Place cheeses and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Gradually beat in the cream until combined.
4.

Add sugar and beat for 2 minutes then add cornflour and egg yolks and beat for 1-2 minutes until combined. Add whole eggs, one at a time then beat for a further 5 minutes until combined.
5.

Transfer mixture to the prepared pan, and using the back of a spoon, smooth the top. Bake on the middle shelf of the oven for 35-40 minutes until top is deeply caramelised and almost burnt, and cake is slightly wobbly in the centre. Turn off the heat and cool cheesecake in the oven for 1 hour 30 minutes-2 hours. Chill until cold and set. Bring to room temperature and place on a large round serving platter.
6.

Meanwhile preheat oven to 160°C. For the baked peaches, heat sugar, 200ml water and vanilla pod and seeds in a small saucepan over medium heat and stir until sugar has dissolved.
7.

Place peach, cut-side down, in a deep oven tray that is big enough to just fit the fruit in a single layer. Pour over the sugar syrup and add the rosemary. Cover tightly with foil and bake for 15-20 minutes until peach is just tender. Remove from the oven and remove foil. Allow to cool then discard the stones and reserve syrup.
8.

For the Chantilly cream, place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. Refrigerate for 1 hour to rm up a little. Set aside until ready to use.
9.

Serve cheesecake on a large platter with cream and peaches alongside.