A Birthday Cheesecake

Goat Cheesecake with Almond-Crisped Peaches

Deb Perlman’s recipe for Almond-Crisped Peaches left me salivating. I read her blog regularly and refer to her Smitten Kitchen cookbook frequently. If you’re not familiar with her blog, you’ve been living under a rock, you really must swing on over there and check it out. Her posts always leave me smiling and often inspired, as I was when I read this one.

Laura had requested my Goat Cheesecake for her birthday cake. While I usually top it with fresh berries, her end-of-August birthday corresponds with peach season here. I decided to adapt Smitten Kitchen’s Almond Crisped Peaches and use it as a cheesecake topping. It was apparently a good idea, according to those around the table.

Goat Cheesecake with Peach Almond Crisp

Makes 1 crustless 9-inch cheesecake, (about 1 inch high)

For the cheesecake:

  • Unsalted butter (to grease the pan)
  • 3/4 cup sugar
  • 12 ounces fresh soft goat cheese at room temperature
  • 1 teaspoon finely grated lemon zest (use a microplane to grate it finely)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated
  • 3 tablespoons all-purpose flour (or gluten-free flour)

For the topping:

  • 4 ripe peaches, peeled, pitted, and finely chopped
  • 1/3 cup unblanched whole almonds
  • 1/4 cup sugar (I used Turbinado, but granulated would do)
  • 3 tablespoons cold unsalted butter, cubed
  • 1/4 teaspoon ground cinnamon
  • Optional extras: 1/4 cup quick oats, pinch of sea salt


  • Preheat oven to 350ยฐ. Butter a 9-inch springform pan and dust with sugar, tapping out any excess.
  • Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.
  • Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.
  • Wrap base of pan in foil. Bake cheesecake until top is set but still jiggles slightly in the center, and edges are beginning to brown lightly, 35โ€“40 minutes. Turn off the oven heat and let it sit on the open oven door for about 10 minutes. Transfer to a wire rack; let cool in pan.

In the meantime, prepare the topping:

  • Combine the almonds, sugar and cinnamon in a food processor, pulsing till finely chopped, leaving a few chunks. Then pulse in butter and optional ingredients. Spread the chopped peaches on a lightly greased baking dish, top with the crumbly almond mixture and bake at 375 degrees F for about 10-15 minutes until peaches are tender and topping is lightly browned. Cool completely.
  • Run a thin knife around sides of pan; unmold the cheesecake and transfer to a serving plate. Carefully scoop the cooled peach-almond crumble topping from the baking dish and arrange on top of the cooled cheesecake.
Serve and relax on the lawn afterward.

Birthday collage


About Flavour and Savour @flavourandsavour.com

clean-eating recipes from my island home
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