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Peach Cheesecake Recipe

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This recipe for Peach Cheesecake, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 12, 2008


250g Digestive biscuit
125g butter
25g soft light brown sugar
1 level tsp cinnamon
1/4 level tsp nutmeg
1 Peach jelly
1 lemon
1 tin (425g)peach halves
(make juice from tin up to 1/2 pint by adding water)
250g curd or cream cheese
1/4 pt double cream
1 loose base spring clip tin

Crush Digestive biscuits
melt butter in a saucepan, stir into it the crushed biscuits, sugar, cinnamon & Nutmeg
NB. reserve 4 tbls of mixture to use on top
turn rest of mixture into flan tin and press evenly down

melt jelly & peach juice over gentle heat
allow to cool grate lemon rind finely
add both rind and juice to jelly
beat cheese into jelly to obtain smooth texture

Lightly whip cream and fold into mixture pour 1/4 of mixture into tin, add peaches arranging them in a circle cut side down, then pour over remaining mixture

When set sprinkle reserved crumb mixture over the top

(Cheesecake can be frozen)

Number Of Servings:
Number Of Servings:
12 slices
Preparation Time:
Preparation Time:
20 - 30 minutes




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