John Myers
Ingredients for 1 servings:
- 1 can peach(s)
- 900 g cream cheese (double cream or light version)
- 6 eggs
- 200 g sugar
- 2 pinch(s) vanilla powder or 2 packets of vanilla sugar
- 200 g cream
- 80 g cornstarch, gluten-free
- Powdered sugar, for dusting
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes
gluten-free
Drain the peaches thoroughly, pat dry with kitchen paper if necessary. Line the bottom of a 26cm springform pan with parchment paper. Preheat the oven to 200°C (top/bottom heat) and place a sheet of parchment paper on the oven rack (the batter will be very runny, and the parchment paper will save you from cleaning the oven later). Mix the cream cheese with the eggs, sugar, vanilla powder or vanilla sugar, cream, and cornstarch. This is best done with a hand blender. Pour the batter into the springform pan. Press the peach halves, rounded down, into the batter so that they are just covered. Bake for 10 minutes at 200°C (400°F) and 80 minutes at 175°C (350°F). Cover the cake with aluminum foil for the last 20 minutes. Let it cool completely in the pan (and resist the temptation to try the cake while it’s still lukewarm; it’s unstable when warm and would spread flat without a pan edge). Dust with powdered sugar before serving. A creamy, moist cake that certainly won’t “stain” for long and is still delicious the next day (allow it to warm to room temperature before serving). Note: Do NOT add any more salt to the batter; the cream cheese contains plenty of it.
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