Gluten-Free Small Batch Cheesecake with Elderflower Peaches

Enjoy this delicious gluten-free small batch cheesecake with peaches that have been infused with elderflower. The perfect mix of fruity and creamy tastes.

Ingredients:

• 1 cup gluten-free graham cracker crumbs
• 2 tablespoons melted butter
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup canned peaches in elderflower syrup, chopped
• 1 tablespoon elderflower liqueur optional
• Whipped cream and fresh mint leaves for garnish

Instructions:

Preheat your oven to 325F 163C

In a small bowl, mix the gluten-free graham cracker crumbs and melted butter until the crumbs are well-coated

Press the crumb mixture firmly into the bottom of a 4-inch springform pan to create the cheesecake crust

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy

Add the egg and vanilla extract to the cream cheese mixture, and continue to beat until fully combined

Pour the cream cheese filling over the crust in the springform pan

Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle

Remove the cheesecake from the oven and let it cool to room temperature

Then, refrigerate it for at least 2 hours or until completely chilled and set

In a small saucepan, gently heat the chopped peaches in elderflower syrup over low heat for a few minutes

If desired, add the elderflower liqueur and stir

Let the peach mixture cool to room temperature

Once the cheesecake has set and cooled, remove it from the springform pan and transfer it to a serving plate

Spoon the elderflower peaches over the top of the cheesecake

Garnish with whipped cream and fresh mint leaves

Serve and enjoy your gluten-free small batch cheesecake with elderflower peaches