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Salty peach cheesecakes

• Alexina Anatole

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Serves 4 - 6

Easy

Prep: 45 mins

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Leverage the flavour compounds in peaches and cloves to enhance the stone fruit's juiciness, then layer up with cheesecake cream and biscuit crumbs

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This salty peach cheesecakes recipe is the twelfth in olive talent resident Alexina Anatole's video series One Good Thing*, for which she shares hacks that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her apéro dînatoire and watermelon, lime and feta checkerboard salad.*

"Confession: I don't have much patience when it comes to waiting for dessert, which is why I no longer make cheesecake the traditional way. No baking, no water baths. No waiting for it to set. No risk of cracks. This is just a cheesecake cream that you build straight in the bowl and then layer up in a glass to serve.

"Because nothing's baked, you can taste and adjust the flavours that go in. Plus, here's a secret flavour hack for the peachiest peaches in all the land: add a few cloves to the compote. Peaches and cloves share flavour compounds, so the spice softly amplifies the peach flavour. This has all the flavours of a classic cheesecake, but none of the faff – and it is endlessly adaptable."

Salty peach cheesecakes recipe

Ingredients

Nutrition

For the peach compote

• 6 peaches

  roughly chopped

• 100g caster sugar

• 12 cloves

• 1 lemon

  juiced

For the miso cheesecake cream

• 2 x 165g packs full-fat soft cheese

• 100g runny honey

• 1½-2 tbsp white miso

  to taste

• 200g mascarpone

• 200ml double cream

  whipped to soft peaks

To serve

• 6-8 speculoos biscuits

  crushed

Nutrition: per serving

• kcal599
• fat46g
• saturates30g
• carbs38g
• sugars38g
• fibre2g
• protein6g
• salt1.2g

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Method

• step 1

  Add the peaches to a small heavy-bottomed saucepan, along with the sugar, cloves, 2 pinches of salt and lemon juice. Cook over a medium-high heat for 15-20 mins, stirring occasionally, until soft, jammy and fragrant. Set aside to cool and remove the cloves before serving.

• step 2

  For the cheesecake cream, whisk together the soft cheese, honey and miso until smooth, then whisk in the mascarpone. Fold in the whipped double cream until just combined.

• step 3

  To assemble, roughly layer the speculoos crumbs, peach compote and cheesecake in serving glasses or bowls, finishing with a final flourish of biscuit crumbs.

More ways with peaches

Authors

Alexina Anatoletalent resident

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