Basque Cheesecake (gf) Recipe
with Bourbon Peach Compote
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Ingredients
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Cheesecake
Bourbon Peach Compote
Method
Cheesecake Preparation
- 1
Preheat Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Cream Cheese Mixture
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 to the cream cheese, mixing until combined. Add the eggs one at a time, mixing well after each addition.
- 4
Incorporate Heavy Cream
Slowly pour in the heavy cream, vanilla extract, cornstarch, and salt. Mix until the batter is smooth and well combined.
- 5
Prepare Baking Pan
Line a springform pan (8-inch) with parchment paper, allowing the edges to hang over for easy removal.
- 6
Pour Batter and Bake
Pour the cheesecake batter into the prepared pan. Bake in the preheated oven for 40-50 minutes, until the top is deeply golden and the center is slightly jiggly.
- 7
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Bourbon Peach Compote Preparation
- 8
Prepare the Peaches
Peel and slice the fresh peaches into wedges.
- 9
Cook the Compote
In a medium saucepan over medium heat, combine the sliced peaches, granulated sugar, bourbon, lemon juice, and cinnamon. Stir gently to combine.
- 10
Simmer
Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until the peaches are tender and the sauce has thickened slightly.
- 11
Cool the Compote
Remove the saucepan from heat and let the compote cool slightly before serving.