Grilled peach, meringue & strawberry cheesecake


Serves 8

Ingredients

Cheesecake
200g digestive biscuit
100g butter melted
600g full fat cream cheese
dash vanilla extract
100g icing sugar
300ml double cream

Meringues
2 medium egg whites (Butlers Organic Eggs)
50g caster sugar
50 icing sugar
1 tsp cornflour
few drops vanilla

Topping
3 peaches
1 tbsp honey
10 strawberries
fresh basil
Edible flowers (optional)

Method
• For the meringues, Preheat your oven to 100C.
• In a clean dry bowl, whisk the whites with a hand mixer until soft peaks are reached.
• Gradually start to add the caster sugar and whisk until thick.
• To this add the vanilla, icing sugar and cornflour.
• Whisk until thick and glossy.
• Spoon this meringue into a piping bag fitted with a large star nozzle and pipe mini meringue kisses onto a lined baking tray.
• Pop these into the preheated oven and bake for 1 hour.
• Once the hour is up, switch the oven off and leave the meringues to cool inside.
• Once cooled, remove and set aside until needed.
• For the cheesecake, line the base of a 8” round loose bottom cake tin.
• Blitz the biscuits and mix these with the melted butter.
• Press this mix into the base of the cheesecake tin and chill for 10 minutes.
• For the filling, whisk the double cream until it begins to thicken and set aside.
• In another bowl, add the cream cheese, icing sugar and vanilla and whisk until thick and combined.
• To this fold in the whipped cream. The mixture should be a thick consistency, test it by scooping some mix onto a spoon and turning this upside down, the mix should stay on the spoon.
• If too soft, whisk to thicken.
• Spoon this mix into the prepared tin and press down and smooth out the top.
• This will need to firm up overnight in the fridge.
• The following day, for the grilled peaches, cut your peaches in half and remove the stone.
• Drizzle with the honey and allow to sit for 10 minutes.
• Pop the peaches onto a hot griddle to give a charred effect.
• To remove the cheesecake, warm a sharp knife in hot water, dry it off and carefully run the knife around the edge of the tin. Keep cheesecake chilled until needed.
• To serve, top the cheesecake with the meringue kisses, cooled grilled peaches, strawberries and finish with a pop of colour with the basil and edible flowers.
• Only garnish your cheesecake with all these delicious toppings when you are ready to serve.

Top tip: Keep back any of the honey & peach liquid after marinating as it’s delicious drizzled over your slice.

About the author

Leave a Reply

Get Free Recipes

Latest News & Recipes

Strawberry & Cream Gateaux
29th July 2022By
Carrot walnut loaf
29th July 2022By
Strawberry Galette
29th July 2022By
Triple Chocolate Chip Cookies
29th July 2022By
Chocolate Orange Hot Cross Buns
6th April 2022By
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

error: Content is protected !!