"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Peach Melba Cheesecake Recipe

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This recipe for Peach Melba Cheesecake, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008


For the base you need:
3 cups cornflakes
1 oz mixed nuts, chopped

For the topping you need:
2 oz low fat spread ("I can't believe it's not butter" is a good one)
9 tsp honey
14 oz can of peach slices, no added sugar
3 tsp gelatine
6 oz raspberries
1 1/4 cups of low fat soft cheese
1/4 cup caster sugar
2/3 cup of) low fat fromage frais
2/3 cup low fat cream

This is a dangerous low fat cheesecake recipe! (but, eat with caution, still qualifies as a "goodie)
The best thing of this low fat cheesecake recipe is that it is so easy to prepare, that a kid could do it

Mix well the cornflakes and nuts, and press to crumble over a base of a baking tin, and put aside in the fridge.

Next, drain the peaches and put them in a small bowl.

Sprinkle the gelatine over the peach juice and leave it for a couple of minutes.

Put the bow in a sauce pan of hot water and stir until the gelatine dissolves. Let it cool down.

Put the peaches and raspberries, soft cheese, sugar, fromage frais, low fat cream and gelatine in a blender and blend till smooth.

Now, take the chilled base out of the fridge and pour the blended mix onto it. Chill in the fridge till the cake sets.

When ready to serve, remove from the tin, and place it ona serving plate. Cut 8 equally sized slices.

Decorate with peach slices.




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