This recipe was inspired by one I tested at Bon Appétit last year. Theirs was topped with walnuts, graham crackers and dulce de leche. It looked amazing but I wasn’t able to taste it. I’ve had it on my mind for a while and whenever I see crème fraîche at the supermarket I think of making it.
Last week I caught a glimpse of some cheesecake in a glass case at a local bakery. My craving was intense but once again, I wasn’t able to have any because of the graham cracker crust. I decided I couldn’t wait any longer to make my own version of that delicious cheesecake I made in the test kitchen way back when.
I seem to have a bit of a thing with peaches and cheese. If you would like proof, just check out my ricotta cheesecake recipe or my farmer’s market salad. The combo works really well.
The crème fraîche in this cheesecake adds a bit of a tang. It’s like sour cream’s hot, slightly intense cousin. The honey compliments it nicely and adds a bit of sweetness to the sour notes of the cake. Besides adding delicious flavor, the fresh scraped vanilla gives the cheesecake that bean-speckled look I love.
Top everything off with chopped crunchy, salty Marcona almonds and you’ve got one show-stopping, sexy and absolutely crave-worthy dessert. It was definitely worth the wait!
- Nonstick cooking oil spray
- 8 oz. cream cheese, room temperature
- ⅓ cup sugar
- ½ cup crème fraîche
- ½ vanilla bean, split lengthwise
- 2 large eggs
- ½ cup heavy cream
- 2 teaspoons fresh lemon juice
- honey, for drizzling
- 2 peaches, sliced thinly
- ½ cup chopped marcona almonds
- Preheat oven to 350°. Lightly coat an 8½ x 4½” loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides. Using an electric mixer on high speed, beat cream cheese and sugar until light and fluffy, about 5 minutes. Add crème fraîche and scrape in vanilla seeds; discard pod. Beat until very light and fluffy, 3 minutes. Reduce speed to medium and add eggs one at a time, beating to blend between additions. Add cream and lemon juice and beat just until combined. Scrape batter into loaf pan; smooth top.
- Place loaf pan in a baking dish or roasting pan and add warm water to reach halfway up sides of loaf pan. Bake cheesecake until set around edges but center jiggles slightly, 45–55 minutes. Transfer pan to a wire rack and let cheesecake cool completely in pan. Cover and chill overnight.
- Slice cheesecake and plate. Drizzle portions with honey, serve with sliced peachiest and top with Marcona almonds.
