Peach Cheesecake

30 min
30 min
Cake base
120g Buttercup (melted)
210g Marie biscuits
40g Brown sugar
50g Sliced almonds (baked)
500g Cream cheese
30g Buttercup
110g Castor sugar
1 tsp Lemon zest
1 tsp Lemon juice
30g Corn Flour
300ml Whipping Cream
4 Eggs (grade A)
150g Peach pie filling
1 tsp Gelatin powder
30 ml Water
150g Peach pie filling
100g Whipping cream
1. Melt the Buttercup and then add in the crushed biscuits and almond slices followed by sugar. Mix well.
2. Cover the base of a 9” baking tin with the base mixture. Even it out while compressing the base.
3. Cover the baking tin and chill it in a refrigerator for 30 minutes.

1. Beat cream cheese and Buttercup until it becomes soft. Then, add in sugar, lemon zest, lemon juice and corn flour. Continue beating until the mixture is smooth.
2. Add in whipping cream and beat until the mixture thickens.
3. Then, add in eggs one at a time and beat until well mixed.
4. Pour half of the mixture into the 9” baking tin and carefully add a layer of peach pie filling on top of it. Pour the rest of the mixture into the baking tin.
5. Place the baking tin in a water bath and bake at 150°C for 1 hour or until the cake is well cooked and is soft in the middle.
6. Once cooked, leave the cake in the oven with the oven door closed for 30 minutes and then remove the water bath.
7. Open the oven door and leave the cake to cool in the oven.
8. Cover the baking tin and refrigerate for at least 5 hours.

1. Pour the gelatin powder into the water and leave it for 6 minutes. Stir slowly until the mixture becomes clear and then add in the peach pie filling and mix well.
2. Take out the cheesecake from the baking tin and pour the peach pie filling on top of the cake.
3. Beat the whipping cream until it becomes thick and pipe it onto the cake to decorate.
4. Chill before serving.