 |
Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
From recipe +. DO NOT included 6 hours of chilling time (2 x 3 hour stints), definately a recipe to start early morning for that night. Ingredients:
150 g biscuits (cookies, shredded wheatmeal suggested) |
75 g butter (melted) |
2 teaspoons gelatin (powdered) |
500 g cream cheese (room temperature, chopped) |
1/2 cup caster sugar |
1 teaspoon vanilla essence |
300 ml cream |
400 g peaches (sliced in juice, drained) |
85 g jelly crystals (jello, raspberry flavoured) |
1 cup water (boiling) |
200 ml water (cold) |
Directions:
1. Grease and line a 6cm deep, 22cm round springform pan with baking paper.
2. Process biscuits to make fine crumbs and then add butter and process until combined.
3. Press mix evenly over base of prepared pan and chill till needed.
4. Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug and stir until completely dissolved, cool slightly.
5. Process cream cheese, sugar, vanilla and cream until smooth.
6. With motor running, add gelatine mixture until combined.
7. Arrange drained peaches over the biscuit base and spoon cream cheese mixture over peaches and smooth the surface.
8. Cover with plastic food wrap and chill for 3 hours or until firm.
9. Combine the jelly crystal and 1 cup boiling water in a medium heatproof bowl and stir until jelly is completely disssolved and then stir in 200ml cold water and set aside to cool.
10. Pour jelly gently over cheesecake and chill for 3 hours or until set.
|
|