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Vanilla Cheesecake with Roast Peaches, Candied Almonds & Peach Tea Syrup


You can’t go wrong with this recipe. Fresh tasting, but indulgent, this dessert has all the elements that a good pudding should, including complementary flavours and textures. Feel free to experiment with the flavours. Try adding cardamom to the cream cheese base or changing the fruit with the seasons; plums and apricots are particularly good. Enjoy this cheesecake throughout the year! But be sure to make the most of the summer’s peaches!

Vanilla Cheesecake with Roast Peaches, Candied Almonds & Peach Tea Syrup

Summer is my very favourite season not least for its abundance of fresh berries and succulent stone fruits. This cheesecake is very simple to make and highlights the amazing flavour of peaches at their best. For me, this is a near perfect summer pud; fresh yet indulgent.

About this recipe

Vanilla Cheesecake with Roast Peaches, Candied Almonds & Peach Tea Syrup Vanilla Cheesecake with Roast Peaches, Candied Almonds & Peach Tea Syrup

Ingredients

For the cheesecake base:

  • 125g digestive biscuits, blended to a crumb
  • 50g ground almonds (optional)
  • 70g melted butter

For the filling:

  • 150g mascarpone
  • 100g cream cheese
  • 85g caster sugar
  • 25g fresh lemon juice
  • ¾ of a gelatine leaf
  • 50g whipping cream
  • 1 vanilla pod

For the roast peaches:

  • 1-2 fresh, ripe peaches
  • 2 tbsp. caster sugar
  • 1 vanilla pod
  • a few strips of lemon peel
  • a splash of amaretto (optional)

For the syrup:

  • 200ml stock syrup
  • left over roast peaches, chopped up
  • 1 vanilla pod
  • a few strips of lemon peel
  • 1 Earl Grey teabag

For the candied almonds:

  • 50g flaked almonds
  • 75ml stock syrup

Method

1.

Firstly, crush the biscuits and mix with the melted butter. Roll between two sheets of greaseproof paper until 4mm thick. Allow to set in the fridge.

2.

Press 4-5cm metal rings into the biscuit base, set aside until the cheesecake mix is ready.

3.

For the cheesecake mixture, beat the mascarpone, cream cheese, caster sugar, seeds from the vanilla pod and lemon juice until smooth.

4.

Soak the gelatin in cold water until soft.

5.

Warm the whipping cream and melt the gelatin into this over a gentle heat. Mix a little of the cream cheese mixture into this then transfer back to the rest of the cream cheese mixture. Mix again until smooth.

6.

Fill the ring moulds with the cheesecake mixture and allow to set in the fridge for at least two hours.

7.

To make the candied almonds, place the nuts and stock syrup into a saucepan and heat over a medium heat, stirring constantly until the sugar crystallises and forms a coating around the nuts. Once you have achieved this, tip the nuts out of the pan onto some baking paper to cool.

8.

For the roast peaches, simply, wash and half the peaches, remove the stones and place face up on baking tray.

9.

Split the vanilla pod and scatter the seeds across the peaches. Then place the vanilla pod and lemon peel or zest around the fruits on the baking tray and finish with a sprinkling of caster sugar and a drizzle of amaretto if desired.

10.

Bake in the oven at 180°C for approximately 10-15 minutes until soft and juicy but still holding their shape. Set aside to cool.

11.

For the syrup; take some leftover peach segments and chop them up. Place in a pan with the stock syrup, lemon peel and vanilla pod and seeds.

12.

Bring this to the boil, then drop the tea bag into the pan and let it brew. Push the teabag with a spoon to ensure all the flavour has come out, then remove the teabag and continue to reduce the syrup at a high heat.

13.

Reduce down until it just starts to coat the spoon, then remove from the heat and cool. The syrup is very good when chilled from the fridge, but can be served warm or cold.

14.

When you are ready to plate up; remove the ring mould from the cheesecake and serve with one of the roast peaches. You can chop through the almonds (if desired) and sprinkle some over the top of the cheesecake. Finish with a generous drizzle of the peach tea syrup.

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