Isn’t summer just glorious? Pool time, family reunions, bike rides, picnics, festivals, grilled peach cheesecake. We are really soaking up the summer in our house. My daughter and I made a cute check list of all the things we want to do this summer and hung it on our fridge. She made sure I wrote down “play pirates as a whole family” and “dance like a rock star”. It is really easy to check things off our list because she has a super fun dad. His schedule is lighter than usual right now and he has taken her to a Lego festival, on many long bike rides, shaved ice trips, swimming about a million times, and so many other fun things.
When I lived in Ohio our neighbors gave us their old grill and I got really obsessed with grilling things. I was grilling all sorts of fruits and veggies. Grilled romaine lettuce and grilled kale make the best salads. Grilled French bread with everything. Grilled Mexican street corn. Caprese skewers. Cauliflower steaks. You name it and I probably grilled it during our time in Ohio. Oh, except for meat. I don’t know the first thing about grilling meat. But I am a veggie grill master!
One of my favorite things to grill is fresh peaches. Especially when you smother them with something creamy (ice cream, whipped cream, honey butter, whipped sweetened cream cheese) after grilling them. This summer, I am using the community grill at my condo, so I don’t grill nearly as often. But I knew some grilled peaches were in order this summer. And then I went and made them super decadent and packed them on top of a thick, creamy cheesecake. Man, Oh, Man. Grilled Peach Cheesecake.
Here’s the thing about cheesecakes. They can be a pain to make. My two biggest complaints about making cheese cake: using 5 packs of cream cheese and water bathing. I hate spending that much money on cream cheese! This one only calls for three! And I hate the occasional water bath leakage that happens, giving you a soggy crust. Its just such a pain to do a water bath, but no one wants a big crack down the middle of your perfect cheesecake, right? So I did a ton of research and experimenting on cheesecakes and cracking. This grilled peach cheesecake requires no water bath!
These are my cheese cake cracking solutions without the hassle of a water bath:
- Don’t over mix the filling, especially after adding the eggs. If you beat too much air in, it is more likely to crack.
- Add a little bit of cornstarch for stability.
- Cook at a lower temp for longer.
- Pour boiling water into a glass dish placed on the bottom rack of the oven. Let it stay in the oven while cooking the cheesecake. The steam will mimic a water bath, without the need for an actual “bath”.
- Let the cheesecake cool in the oven with the door open. Abrupt changes in temperature cause cracks.
- Run a knife around the cheesecake once its done cooking, so it can stay compact as a whole. Cheesecake shrinks a little bit after cooking and if its stuck to the pan sides while is shrinks it can pull a crack down the middle.
- Be careful when lifting it so that you don’t pop-in the middle of the metal base of the spring form pan.
If you do all these things, you are less likely to have a giant crack down the middle of your cheesecake. If for some reason, it still cracks, just cover it with peaches and whipped cream.
Grilled Peach Cheesecake Recipe by Edible Experiments