Ingredients
For the Base
For the Top
For the Peaches
Method
Step 1
Pre-heat the oven to 150C/130Fan/Gas 3. Line the removable base of a 24cm tin with baking parchment and grease the sides.
Step 2
If you have a food processor, just whizz all the pastry ingredients together until they form a ball. If not, cream the butter with the sugar and salt and gradually work in the flour. Press the pastry into the base of the cake tin.
Step 3
Bake for 25 mins until pale and biscuity.
Step 4
While it cooks make a peach puree with 2 of the peaches. If the peaches really are good and ripe, all you need to do is skin them, then chop the flesh roughly and process with a slurp or two of prosecco and a little sugar to taste. If the flesh is a bit on the firm side, skin and slice them into a saucepan. Add enough prosecco to almost cover, and 1 tablespoon caster sugar.
Step 5
Cook for a few minutes until the peaches are tender. Cool slightly then process. Taste and add more sugar if needed.
Step 6
Drain the whey from the ricotta. Beat the ricotta with the caster sugar, vanilla and flour. Beat in the eggs. Tip the mixture over the cooked base. Drizzle 2 tablespoons of the peach puree over the ricotta mixture.
Step 7
Bake for 45-50 minutes until just firm, but still with a slight wobble in the centre. Turn off the heat, prop the door ajar, and leave to cool in the oven. Chill the cheesecake in the fridge for at least 4 hours or overnight.
Step 8
An hour or so before serving, slice the remaining peaches, add sugar to taste, and cover with prosecco. Stir carefully to dissolve the sugar, then leave to macerate.
Step 9
Run a knife around the edge of the cheesecake to loosen, then un-mould. Place on a plate. Just before serving, pile a few peach slices on top and drizzle over a little more of the peach puree. Serve with the remaining peaches in Prosecco and puree.
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