TO celebrate the end of the year with a peachy flair, Juicy Delicious is delighted to partner with Steenberg Estate to bring you the perfect blend of bubbles, fresh in-season stone fruit, and a delectable mini peach cheesecake.
One of the everyday joys at this time is the abundance of quality, locally grown stone fruit. Peaches, nectarines and plums embody the fresh, sweet taste of the summer months. Stone fruits are also wonderfully versatile – perfect as refreshing, juicy whole fruit on a hot day, but also the hero ingredients in so many summer salads, cheese boards, desserts, festive roasts, curries, sauces and baked treats.
Steenberg Sparkling Sauvignon Blanc is fun and full of fruitiness, and freshness that pairs so well with sweet, juicy peaches and the creaminess of cheesecake. It features full, intense aromas of passion fruit, summer melons, and a hint of lime, and a palette that is light and smooth with a fresh, zippy acidity that lifts the tropical flavours of pineapple, pear, and guava. It’s the perfect wine for sharing with your besties on a hot summer’s day.
PEACH CHEESECAKE BY ANGIE BATIS
This high-tea-inspired treat combines a buttery biscuit crust, creamy cheesecake filling, and a layer of flavourful cling peaches. Topped with whipped cream and more peach slices, it’s a slice of summer heaven.
Ingredients
Crust:
- 1 packet Tennis biscuits
- 1/2 cup salted butter
Cheesecake:
- 500g full-fat cream cheese at room temperature
- 1/2 cup sugar
- 1 tsp vanilla essence
- 3 eggs at room temperature
- 1/2 cup sour cream at room temperature
- 1 tsp cornflour
- 160g white chocolate – melted
- 1/2 cup fresh thinly sliced cling peaches or nectarines
- 2 cling peaches or nectarines sliced, for decoration
- 1/2 cup cream
Method
- Preheat oven to 170°C (fan-assisted). Line the bottom of an 8-inch springform pan with baking paper.
- Add the biscuits to a food processor and blitz until finely crushed. Melt butter in the microwave before pouring over the biscuit crumbs, mix well.
- Place the crumbs in the prepared tin and press down gently to form one even layer. Pop in the fridge to firm up.
- Add the cream cheese to a large bowl and beat for a min until smooth. Add the sugar & vanilla essence & mix again. Then add the eggs one at a time, beating on low until incorporated.
- Add the sour cream, cornflour and melted chocolate and stir until smooth – don’t over mix.
- Pour half the cheesecake filling over the crust then add a thin layer of sliced peaches. Pour the remainder of the mixture on top. Bake in the oven for ±35-40 mins or until it no longer wobbles in the middle. Don’t overbake it as it will continue to cook as it cools. Turn the oven off & leave the cheesecake in there with the door ajar for at least an hour.
- Remove the cheesecake and let it cool to room temp before popping it in the fridge for at least 3-4 hours.
- Before serving, whip up the 1/2 cup cream, add it to the top of the cake then decorate it with freshly sliced peaches.
In the spirit of summer, we’re also sharing two scintillating cocktails using Steenberg Sparkling Sauvignon Blanc.
NECTARINE BELLINI
Serves: 4
Prep time: 10 minutes
Ingredients
- 250g frozen nectarine slices
- 2 tots peach liqueur
- 1/2 a bottle Steenberg Sparkling Sauvignon Blanc
- Fresh nectarine slices, to garnish
Method
- Place the frozen nectarine into a blender, along with the peach liqueur and blitz to form a frozen crush.
- Spoon into glasses and top with Steenberg Sauvignon Blanc.
- Garnish each glass with a slice of nectarine.
NECTARINE FUZZY NAVEL
Serves: 4
Prep time: 5 minutes
Ingredients
- 1 1/2 tots peach schnapps
- 2 tots fresh nectarine juice
- 2 tots cranberry juice
- 4 tots orange juice
- Ice
- 1/2 a bottle Steenberg Sparkling Sauvignon Blanc
Method
- Place the schnapps, nectarine juice, cranberry, orange juice and ice into a shaker and shake well.
- Strain into glasses and top with Steenberg Sparkling Sauvignon Blanc.
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