It’s stone fruit season, so make the most of these seasonal treats with this delicious recipe from Chef Jenny Morris for baked cheesecake topped with grilled honey buttered peaches.

Cheesecake topped with grilled honey buttered peaches

200g ginger biscuits, crumbed
100g salted butter, melted
5 large eggs
275g caster sugar
2 tsp lemon zest
1 Tbsp lemon juice
750g cream cheese, softened
1 tsp cake flour
250 ml double thick cream, lightly beaten

Grilled Honey Buttered Peaches

6 large peaches, halved and pitted
100g softened butter
2 Tbsp runny honey
Seeds from 1 vanilla pod
1 Tbsp brown sugar

  • Before you get started with the baking, line the base of a 20cm loose-bottomed cake tin with baking paper and pre-heat the oven to 170°C. Now place the biscuit crumbs into a bowl and add the melted butter.  Mix together well and then press onto the base of the prepared cake. Smooth down with the back of a spoon. Chill until you need it.
  • Put the eggs and caster sugar in the bowl of your food processor and whisk until light and fluffy. Add the remaining ingredients, except the cream, and mix together well.  Fold in the cream and before pour the mixture into the prepared cake tin.  Make a collar by cutting a strip of baking paper long enough to go all the way around the cake tin.  Cut the strip of baking paper about 3cm higher than the top of the baking tin.  Roll it into a cigar and unravel and place around the inside of the baking tin. Secure the ends together with a paper clip.  Then gently spoon the mixture into the baking tin.
  • Place the cheesecake into the oven and bake for 80-90 minutes.  The cheesecake should have a tiny wobbly spot in the centre and, as the cake cools, the centre will firm up.  Store the cheesecake covered in the fridge until you are ready to serve it.
  • Place the peaches onto a baking tray.  Cream together the butter, honey and vanilla seeds and spoon onto the peaches.  Sprinkle with a little brown sugar and grill in a hot oven until the peaches start to bubble and turn golden brown.
  • To serve: arrange peaches over the top and dust lightly with icing sugar before bringing it to the table.
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Xolani MancotywaChef Jenny Morris