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Small Batch Cheesecake with Elderflower Peaches

Classic cheesecake gets dressed up with fresh peaches infused with elderflower liqueur which enhances their flavor beautifully. If you don’t have any on hand, simply toss the peaches with a spoonful or two of honey.
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
Author: The Bojon Gourmet

Ingredients

Crust:

  • 3 ounces (85 g) GF graham crackers (such as Schär), ground finely in a blender or food processor
  • 2 tablespoons (30 ml) unsalted butter, melted
  • 1 tablespoon (12 g) organic granulated sugar
  • 1/8 teaspoon fine sea salt

Filling:

  • 1 pound (550 g) cream cheese, at room temperature
  • 1/3 cup (70 g) organic granulated sugar
  • 1/8 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 teaspoon strained fresh lemon juice
  • 1 teaspoon vanilla paste or extract

Topping:

  • ¾ cup (175 ml) sour cream
  • 2 tablespoons (25 g) organic granulated sugar
  • ½ teaspoon vanilla paste or extract

Peaches:

  • 2 large peaches, halved, pitted, sliced ½-inch thick
  • 1 tablespoon (12 g) organic granulated sugar
  • 2-4 tablespoons (30-60 ml) elderflower liqueur (such as St. Germain)

Instructions

  • Position a rack in the center of the oven and preheat to 325ºF. Line an 8x4 or 9x5-inch loaf pan with a sling of parchment paper, leaving the edges overhanging slightly.
  • Combine the graham cracker crumbs with the butter, sugar, and salt. Press evenly into the bottom of the lined loaf pan and bake until golden and toasty, 8-12 minutes. Decrease the oven temperature to 300ºF.
  • In the bowl of a stand mixer fitted with the paddle, beat the cream cheese on medium-low speed until smooth, 2-3 minutes, scraping down the bowl and paddle once or twice. Add the sugar and salt and beat until smooth, another 2-3 minutes, scraping once or twice. Add the egg and repeat the beating and scraping, then beat in the lemon and vanilla. Scrape the filling into the pan. Bake at 300ºF until the cheesecake is slightly puffed on top and wobbles very slightly when you give it a wiggle, 30-40 minutes; the top should look dry and set.
  • While the cheesecake bakes, stir together the sour cream, sugar, and vanilla. Spread the sour cream mixture over the baked cheesecake and bake until the sour cream is set when you give it a shake, 10 more minutes. Let cool to room temperature, about 1 hour, then chill until firm, 2-3 hours and up to 1 day.
  • To serve, combine the sliced peaches with the sugar and elderflower, adding more or less to your taste, and let sit 10 minutes to infuse. Use the parchment handles to remove the cheesecake from the pan to a cutting board (you may need to pry it out with a small offset spatula or butter knife) and use a large sharp chef’s knife to slice it into 6 – 8 pieces, running the knife under hot water and wiping it dry between each cut. Serve slices of cheesecake topped with the peaches and a spoonful of their juices.
  • The cheesecake is best within a day or two of baking when the crust is crisp, but leftovers will keep, airtight, for up to several days.

Notes

The genius loaf pan cheesecake recipe is adapted from Sweet and Simple.
A few tips for cheesecake success: be sure to have your ingredients at room temperature lest you end up with lumpy cheesecake, and give the mixing bowl and beater a few good scrapings as specified. Keeping the mixer at medium-low prevents unsightly air pockets from creeping into your baked cheesecake.
Nutritional values are based on one of two servings.

Nutrition

Calories: 545kcal | Carbohydrates: 41g | Protein: 7g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 143mg | Sodium: 421mg | Potassium: 250mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1515IU | Vitamin C: 3.9mg | Calcium: 121mg | Iron: 0.9mg
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