Peach and raspberry cheesecake slice

INGREDIENTS

• 250g Arnott's Granita Biscuits
• 100g reduced-fat canola spread, melted
• 3 yellow peaches, halved, stones removed
• 2 x 250g pkt reduced-fat cream cheese
• 1/3 cup (75g) caster sugar
• 1/2 cup (120g) reduced-fat sour cream
• 2 Coles Brand Australian Free Range Eggs
• 1 teaspoon vanilla bean paste
• 100g fresh raspberries or frozen raspberries
• 3 white peaches, halved, stones removed

METHOD

Step 1

Grease a 20 x 30cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

Step 2

Place biscuits in a food processor and process until crushed. Add the spread and process until combined. Spoon into pan and use a glass to press over base. Place in fridge for 30 mins or until firm.

Step 3

Preheat oven to 150C. Coarsely chop 1 yellow peach. Place in a saucepan with 2 tbs water. Cook over medium heat, stirring occasionally, for 5 mins or until tender. Set aside to cool slightly.

Step 4

Process the peach mixture in a food processor until smooth. Add the cream cheese, sugar, sour cream, eggs and vanilla and process until smooth. Pour over the prepared base. Sprinkle with raspberries. Cut remaining yellow peaches and the white peaches into thin wedges. Arrange, in alternating colours, over the top of the cheesecake.

Step 5

Bake for 45 mins or until just set. Turn the oven off. Leave cheesecake in the oven, with the door ajar, for 30 mins or until cool. Place in the fridge for 2 hours or until chilled. Cut into pieces to serve.

Fuente: TASTE

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CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.