Peach cheesecake recipe

  • Serves 8
  • 20 mins to prepare and 30 mins to cook, 4 hrs 00 mins to cool
  • 290 calories / serving
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Preheat the oven to 190°C.

Line the base and sides of a 7 inch springform cake tin with nonstick baking paper. Beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions.

Add the low-fat sour cream and mix until smooth. Fold in the peach slices at this point. Pour into the lined tin and tap gently on the side to release any trapped air bubbles. Transfer to a baking sheet and bake for 10 minutes before reducing the temperature to 110°C. Bake for a further 20 minutes then turn off the oven and open the door, allowing the cheesecake to sit in the oven for 2 hours.

Remove from the oven once cool and chill for 2 hours. When ready to serve, release the cheesecake from the springform tin and sprinkle most of the grated chocolate evenly on the surface. Cut into portions using a hot, sharp knife. Transfer to serving plates and sprinkle a little more grated chocolate on top and around.

  • Ingredients

  • 600g low-fat cream cheese
  • 150g golden caster sugar
  • 2tbsp plain flour
  • 1½tsp vanilla extract
  • 1½tsp lemon juice
  • 2 large eggs
  • 1 large egg yolk
  • 100ml half-fat sour cream
  • 400g canned peach slices, drained
  • 25g dark chocolate, grated
  • Energy 1220kj 290kcal 15%
  • Fat 14g 20%
  • Saturates 8g 40%
  • Sugars 27g 30%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 31g Protein 10.6g Fibre 0.9g


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