Peaches and Cream Upside-Down Cheesecake

Regular cheesecakes are way over-rated... It's time to start flipping the script one recipe at a time, and we're starting with this Upside-Down, Inside-Out, Inverted cheesecake.

4 hours cook

Serves 6-8

Ori Goldberg
cheesecake.jpg

Ingredients

    Cheesecake:
  • 400ghobnobs
  • 100g butter
  • 500g cream cheese
  • 500g mascarpone
  • 1 tsp vanilla
  • 150gcaster sugar
  • 1/2 tspsalt
    • Poached peach filling:
  • 2 cans sliced peaches
  • 150gsugar
  • 1/2 lemon, juiced

If you thought cheesecakes were good before, think again! This one has a buttery, oaty hobnob base, with a vanilla cream cheese filling, and a silky poached peach centre. Oh and we're serving this upside down, turning this cheesecake into an eye-catching masterpiece, just waiting to be broken into!

Method

  • Add the hobnobs to a food processor, and pulse until you get a fine crumb, before adding the melted butter and pulsing a few more times to fully combine.
  • Line the bottom of a 9-inch spring form cake tin, with baking paper, and spoon in our hobnob base. With a spoon, press the biscuit base into the base of the cake tin, and onto the walls. Once the base has formed, allow to set in the freezer for at least 30 minutes.
  • Whilst setting, we can make the poached peach filling. Take a couple cans of sliced peaches, and chop them up roughly, before adding to a small saucepan with the extra sugar and lemon juice. Bring to a simmer, and continue to for at least 15 minutes, until the syrup thickens like a jam. Allow to cool completely.
  • For the cheesecake, add the cream cheese and mascarpone to a mixing bowl, with the sugar and vanilla and whip up until combined.
  • Once there base has set, fill half way with our cheesecake filling, scoop and push around the filling to create a little well, to pour our peach centre. Cover the peach centre with the rest of the cheesecake filling, smooth out the top,
  • Allow to set in the fridge for at least 3 hours, but best overnight! Once set, Flip onto a plate, open the spring form tin, and slowly lift off the base of the tin. And enjoy!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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