RECIPES
Goat’s cheesecake with poached stone fruit in basil syrup
By Miele
45 minutes
Preparation Time
1 hour 30 minutes
Cooking Time
12 serves
INGREDIENTS
Poached stone fruit
500 ml water
120 g caster sugar
1 vanilla bean, split and scraped
1 lemon, zest peeled into strips
6 yellow peaches
½ cup loosely packed basil leaves
Base
1 x 250 g packet ginger nut biscuits
½ cup pine nuts, roasted
100 g butter, melted
Filling
500 g goat’s cheese
200 g thickened cream
130 g caster sugar
1 lemon, zest and juice
5 eggs
To serve
Extra small basil leaves
Miele accessories
METHOD
Poached stone fruit
- Place water, sugar, vanilla bean and lemon zest into a saucepan over high heat, induction setting 9. Bring to the boil for 2 minutes. Remove from heat and cool for 5 minutes.
- Place peaches into a deep solid steam tray and pour over warm syrup. Cover with aluminum foil and Steam at 100°C for 10-15 minutes, depending on the size and ripeness of fruit.
- Allow to stand at room temperature for 5-10 minutes to cool. Peel skin and return to cooled syrup. Refrigerate until further use.
Base
- Blend the biscuits and pine nuts in a food processor. Gradually add melted butter to combine.
- Press into a 22 cm greased and lined springform or loose bottom cake tin. Refrigerate for 30 minutes.
Filling
- In a food processor, blend the cheese, cream, sugar, lemon zest and juice and eggs until smooth.
- Pour into the cake tin. Gently tap to remove any air bubbles.
- Place cake into the combi steam oven. Select Combi mode: Conventional at 140°C + 1 hour 10 minutes + 60% moisture.
- Ensure cake is cooked by testing with a skewer. Leave in the oven with the door ajar to cool slowly before refrigerating overnight.
To serve
- Strain peaches from syrup. Cut peaches into eighths and reserve. Place peach syrup into a saucepan and bring to the boil on high heat, induction setting 8. Boil to reduce to a syrupy consistency for approximately 5-10 minutes.
- Add basil leaves. Stand for 30 minutes to cool. Strain and keep at room temperature.
- Remove cake from the tin, top with poached fruits and drizzle with basil syrup and extra basil leaves.
Hints and tips
- You can also bake sliced fruits directly on top pf the cheesecake at Filling – Step 2 and omit poached fruits steps.
• To bake in a conventional oven; place cheesecake on shelf position 2 and Bake at 140°C for 1 hour 50 minutes. Once cooked, open the oven door and allow to cool for 1 hour before refrigerating overnight.
APPLIANCE / FUNCTION
Miele
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