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Ingredients
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Cheesecake
Bourbon Peach Compote
Method
Cheesecake Preparation
- 1
Prepare the Oven
Preheat your oven to 200°C (400°F). Prepare a 9-inch springform pan by greasing it with butter and lining the bottom with parchment paper.
- 2
Mix Cream Cheese
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
- 3
Add Sugar and Eggs
Gradually add the granulated sugar and continue mixing until well combined. Then, add the eggs one at a time, mixing until each is fully incorporated.
- 4
Incorporate Remaining Ingredients
Add the heavy cream, vanilla extract, flour, and salt to the cream cheese mixture. Mix until smooth and creamy, ensuring there are no lumps.
- 5
Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 40-45 minutes or until the edges are set and the center is slightly jiggly.
- 6
Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours or overnight.
Bourbon Peach Compote Preparation
- 7
Combine Ingredients
In a medium saucepan over medium heat, combine the diced peaches, brown sugar, bourbon, lemon juice, cinnamon, and a pinch of salt.
- 8
Cook the Compote
Stir the mixture gently and bring to a simmer. Cook for about 10-15 minutes until the peaches are soft and the sauce thickens slightly.
- 9
Cool the Compote
Remove from heat and let the compote cool to room temperature. It will thicken as it cools.