It is Mr Greedy Frog’s birthday. I asked him a few days ago if he had any request for his birthday cake, and the answer was immediate: Mr Greedy Frog wanted cheesecake.
To be honest, I don’t know why I bothered asking. Cheesecake is a favourite of his, he ALWAYS orders it if it is on the menu when we eat out, and when I bake one at home, it disappears faster than you can say “cream cheese”.
I fancied something summery, so opted for peaches, and I had some lovely orange blossom honey which I thought would taste great with the fruit. You can of course use almost any type of honey in this recipe, although I would probably avoid strong-flavoured ones like eucalyptus.
You will need:
For the cheesecake:
150 g biscuits (I used oaty ones, but you can use any plain biscuits you like)
70 g butter + extra for the tin
600 g cream cheese
170 ml double cream
1 tsp vanilla extract
2 tbsp plain flour
150 g caster sugar
2 eggs + 1 yolk
2 tbsp honey
For the peach glaze:
1 tbsp honey
1 tsp vanilla extract
Butter a 20 cm springform tin, line the bottom with baking paper, then butter again on top of the paper. Preheat the oven to 180 C/ fan 160 C/ gas 4.
In a food processor, blitz the biscuits to fine crumbs. Gently melt the butter over a low heat, and mix with the biscuit crumbs.
Press with your hand into the prepared tin to create a base. Refrigerate until your filling is ready.
In a large bowl, beat the cream cheese and cream together. Sieve the flour over the mixture, and whisk it in. Then add the sugar, vanilla and eggs, beating thoroughly.
Peel the peach, then chop into small pieces. Don’t make the pieces too big or they will sink to the bottom of the cheesecake. Stir into the cream cheese mixture, along with the honey.
Pour into the tin, and bake for 30 to 40 min, or until set and golden on top but still wobbly in the centre. When done, turn the oven off, leave the oven door slightly ajar, and leave to cool completely.*
Make the glaze: peel and dice the 2 peaches, and cook on a low heat with the honey and vanilla. It is ready when the fruit is breaking down slightly and the juices are starting to reduce.
Pour the fruit and juices into a blender and pulse until smooth. Strain the purée to make sure it is nice and glossy, and reserve until the cheesecake has cooled down to room temperature.
Spread the glaze on top of the cheesecake, and refrigerate in the tin overnight.
When ready to serve, carefully remove from the tin and discard the baking paper.
*cooling the cheesecake in the oven prevents cracks from forming on the surface. I didn’t do it this time, because I needed to use the oven for something else; and lo and behold, a crack appeared…