Recipes, re-invented from cooking shows
Honky Tonk Cheesecake
Prep. Time:
Baking Time:
Total Time:
30 mins
1 hour 25 mins
6 hours 30 mins
Serves:
One 8-inch cheesecake; 10 to 12 slices
Clara created this dish for Great British Bake Off ™ Series 17. Baking alongside her fiancé Kieran, she flavored a burnished Basque-style cheesecake with bourbon and topped it with homemade peach jam to mark the couple's planned move to Georgia. Paul Hollywood called the bourbon level spot on and sa...
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Ingredients
FOR THE PEACH JAM: 1½ lb (680 g) ripe peaches, peeled, pitted and finely chopped (about 3 cups) ¾ cup (150 g) granulated sugar 2 Tbsp fresh lemon juice Pinch fine salt
FOR THE BOURBON CHEESECAKE: 24 oz (680 g) full-fat cream cheese, at room temperature 1 cup (200 g) granulated sugar ¼ tsp fine salt 4 large eggs, at room temperature 1¼ cups (300 ml) heavy cream 3 Tbsp bourbon 1 tsp vanilla extract 3 Tbsp (24 g) all-purpose flour
TO FINISH: 1 to 2 tsp water Cowboy decorations (optional)
EQUIPMENT: 8-inch springform pan Parchment paper Heavy saucepan Stand mixer or hand mixer Fine-mesh sieve Wire rack Small saucepan
Method
STEP 1: COOK THE PEACH JAM
Combine the peaches, sugar, lemon juice and salt in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Cook at a lively simmer for 20 to 25 minutes, stirring often and mashing some of the fruit, until thick and glossy and a spoon drawn across the bottom of the pan leaves a clear trail.
STEP 2: COOL THE JAM
Transfer the jam to a bowl and cool to room temperature; it thickens further as it cools. You will have about 2 cups.
STEP 3: PREPARE THE PAN
Heat the oven to 400°F with a rack in the middle. Line the 8-inch springform pan with two overlapping sheets of parchment, pleated against the sides and standing about 2 inches above the rim.
STEP 4: MAKE THE BATTER
In a stand mixer or with a hand mixer, beat the cream cheese, sugar and salt on low speed until completely smooth, scraping the bowl often. Beat in the eggs one at a time, mixing only until each disappears. Beat in the cream, bourbon and vanilla extract. Sift the flour over and mix on low just until combined.
STEP 5: STRAIN AND BAKE
Strain the batter through a fine-mesh sieve into the lined pan. Bake for 50 to 55 minutes, until the top is deep brown and the center still wobbles well when the pan is nudged.
STEP 6: COOL AND CHILL
Cool in the pan on a wire rack to room temperature; the center will sink slightly. Refrigerate for at least 4 hours, ideally overnight.
STEP 7: RELEASE THE CHEESECAKE
Unclip the springform ring, peel the parchment away from the sides, then slide the cheesecake off the base and paper onto a serving plate.
STEP 8: DRIZZLE THE JAM
Warm about ⅓ cup of the jam in a small saucepan with 1 to 2 teaspoons of water until it just flows from a spoon. Drizzle it over the cheesecake in thin lines, leaving most of the surface showing. The topping should enhance the cheesecake, not cover it.
STEP 9: DECORATE AND SERVE
Add any cowboy decorations. Slice with a hot, dry knife and serve the remaining jam on the side.
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Instructions
FOR THE PEACH JAM:
1½ lb (680 g) ripe peaches, peeled, pitted and finely chopped (about 3 cups)
¾ cup (150 g) granulated sugar
2 Tbsp fresh lemon juice
Pinch fine salt(/interesting-ingredients/pink-himalayan-salt-(fine))
FOR THE BOURBON CHEESECAKE:
24 oz (680 g) full-fat cream cheese, at room temperature
1 cup (200 g) granulated sugar
¼ tsp fine salt
(/interesting-ingredients/pink-himalayan-salt-(fine))4 large eggs, at room temperature
1¼ cups (300 ml) heavy cream
3 Tbsp bourbon
1 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)3 Tbsp (24 g) all-purpose flour
TO FINISH:
1 to 2 tsp water
Cowboy decorations (optional)
EQUIPMENT:
8-inch springform pan
Parchment paper
Heavy saucepan
Stand mixer (/cooking-equipment/ankarsrum-stand-mixer)or hand mixer
Fine-mesh sieve
Wire rack
Small saucepan
Heading 5
Ingredients
STEP 1: COOK THE PEACH JAM
Combine the peaches, sugar, lemon juice and salt in a heavy saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Cook at a lively simmer for 20 to 25 minutes, stirring often and mashing some of the fruit, until thick and glossy and a spoon drawn across the bottom of the pan leaves a clear trail.
STEP 2: COOL THE JAM
Transfer the jam to a bowl and cool to room temperature; it thickens further as it cools. You will have about 2 cups.
STEP 3: PREPARE THE PAN
Heat the oven to 400°F with a rack in the middle. Line the 8-inch springform pan with two overlapping sheets of parchment, pleated against the sides and standing about 2 inches above the rim.
STEP 4: MAKE THE BATTER
In a stand mixer or with a hand mixer, beat the cream cheese, sugar and salt on low speed until completely smooth, scraping the bowl often. Beat in the eggs one at a time, mixing only until each disappears. Beat in the cream, bourbon and vanilla extract. Sift the flour over and mix on low just until combined.
STEP 5: STRAIN AND BAKE
Strain the batter through a fine-mesh sieve into the lined pan. Bake for 50 to 55 minutes, until the top is deep brown and the center still wobbles well when the pan is nudged.
STEP 6: COOL AND CHILL
Cool in the pan on a wire rack to room temperature; the center will sink slightly. Refrigerate for at least 4 hours, ideally overnight.
STEP 7: RELEASE THE CHEESECAKE
Unclip the springform ring, peel the parchment away from the sides, then slide the cheesecake off the base and paper onto a serving plate.
STEP 8: DRIZZLE THE JAM
Warm about ⅓ cup of the jam in a small saucepan with 1 to 2 teaspoons of water until it just flows from a spoon. Drizzle it over the cheesecake in thin lines, leaving most of the surface showing. The topping should enhance the cheesecake, not cover it.
STEP 9: DECORATE AND SERVE
Add any cowboy decorations. Slice with a hot, dry knife and serve the remaining jam on the side.
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