Crustless Peach Cheesecake
This Crustless Peach Cheesecake with a fruit compote makes a great summer dessert and pairs well with ‘Gov. Fauquier’ - Vidal Blanc. The recipe appears in “Un-Wine’d”, which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 1 lb full-fat cream cheese, room temperature
- 1 lb mascarpone cheese, room temperature
- 1 ½ c. sugar
- 6 eggs, room temperature and slightly beaten
- 2 c. heavy cream
- 1 tsp. salt
- 1 tsp. vanilla
- ⅓ c. all-purpose flour, double sifted
- 2 tbsp. butter
- 2 lbs fresh peaches, skin removed and pitted
- ¾ c. white wine
- ½ c. water
- 2 tbsp. honey
- 1 tbsp. brown sugar
- ½ tsp. ground cinnamon
- Pinch of salt
- Large mixing bowl
Step 1: Preheat the oven to 400 F.
Step 2: Line a 10” cheesecake pan with parchment on the bottom and sides. Spray well with pan release spray.
Step 3: In a large mixing bowl, mix together the cream cheese and mascarpone.
Step 4: Add sugar and mix at low speed until all sugar is incorporated. Then, slowly add eggs approximately one at a time, mixing well after each addition.
Step 5: With the mixer still running on low, gently pour in the cream and add the salt and vanilla. Mix until completely incorporated and smooth scraping down the sides of the bowl frequently.
Step 6: Sprinkle the double sifted flour over the mixture and gently mix in. Mix for an additional two minutes on low.
Step 7: Pour into the prepared cheesecake pan. Remove excess air by tapping the cheesecake pan on the counter several times.
Step 8: Place in the oven and bake for 1 hour.
Step 9: Remove cheesecake from the oven and let it cool for one hour before removing the pan.
The cheesecake will appear puffy and it will fall in the center. This is normal. Also, because the cake is baked at a high temperature and without a crust, it will have a dark and crusty appearance. This is also normal.
Step 10: Continue to let it cool on a cake plate until it’s ready to serve. While you may want to chill the cheesecake before cutting, bring it to room temperature before serving.
This cheesecake can be refrigerated for up to one week or frozen for up to three months.
Step 11: To prepare the compote, place butter in a saucepan over medium heat. Melt the butter then add the peaches. Saute for two minutes then add the remaining ingredients.
Step 12: Bring to a boil over medium high heat then reduce to simmer and cook for 10 minutes or until the flavors have melded and the peaches are soft.
Step 13: Serve the cheesecake with the compote on top.