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baked peach amp raspberry cheesecake RECIPES


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BAKED PEACH & RASPBERRY CHEESECAKE

  • Medium
  • Cooking Time: 30min
  • Preparation Time: 20min
  • Serves: 1 Cake
BAKED PEACH & RASPBERRY CHEESECAKE

Ingredients:

Filling

  • 2 cans condensed milk
  • 175 ml 100% lemon juice
  • 1 tsp lemon rind, grated
  • 2 cottage Cheese tubs, smooth and plain
  • 125 ml whipped cream
  • 5 ml vanilla Essence
  • 4 large eggs, whisked

Base

  • 1½ packets of Tennis Biscuits, finely crushed
  • 50g Flaked Almonds, toasted and roughly chopped(optional)
  • 225g Butter, melted
  • ¾ cup frozen or fresh whole raspberries
  • 1 can Koo Peach Halves, drained

Kitchen gadgets:

Springform cake tin, mixing bowl, whisk or electric beater

Method:

  1. Mix the biscuit crumbs with the chopped almonds and butter. Mix well. Press evenly into a greased 25cm springform cake tin and refrigerate to harden the crust.
  2. Preheat the oven to 160°C.
  3. In a mixing bowl, add the lemon juice and lemon rind to the condensed milk, mix until condensed milk thickens.
  4. Add the cottage cheese, eggs and vanilla essence and mix well with a whisk or electric beater, fold in the whipped cream.
  5. Arrange peach halves(faced down) on the bottom of the hardened biscuit base. Scatter raspberries over the peaches.
  6. Pour all the cheesecake mixture over the fruit.
  7. Bake in the middle of the oven for 20 minutes. Switch off the oven and allow cheesecake to stand for another 10 minutes in the oven.
  8. Take out and allow to cool in the tin. Chill before serving.

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