Peach Melba cheese­cake

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 12 PREP AND COOK TIME 45 MIN­UTES

(+ RE­FRIG­ER­A­TION TIME)

250g but­ter­nut snap bis­cuits 75g but­ter, melted 2 tea­spoons pow­dered gela­tine 2 ta­ble­spoons wa­ter 500g cream cheese, at room tem­per­a­ture ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster sugar 2 x 395g cans sweet­ened con­densed milk 2 tea­spoons vanilla ex­tract 600ml cream 2 ta­ble­spoons flaked al­monds, toasted

POACHED PEACHES

4 (800g) large peaches 2 cups (440g) caster sugar 1 litre (4 cups) wa­ter

RASP­BERRY SAUCE

300g frozen rasp­ber­ries ⅓ cup (75g) caster sugar 2 ta­ble­spoons wa­ter 1 In­vert the base of a 24cm spring­form cake pan to al­low for easy re­moval of the cheese­cake; grease base and side of the pan. 2 Process bis­cuits un­til fine. Add but­ter; process un­til just com­bined. Press bis­cuit mix­ture firmly over base of the pan us­ing the bot­tom of a glass. Re­frig­er­ate. 3 Add gela­tine to the wa­ter in a small heat­proof jug. Stand the jug in a small saucepan of sim­mer­ing wa­ter; stir un­til gela­tine is dis­solved. Cool. 4 Beat cream cheese in a large bowl of an elec­tric mixer un­til smooth. Beat in juice, sugar, con­densed milk and ex­tract. Beat in gela­tine mix­ture. 5 Beat cream in a large bowl with an elec­tric mixer un­til soft peaks form; fold into cream cheese mix­ture. Pour mix­ture over the pre­pared bis­cuit base. Cover; re­frig­er­ate overnight. 6 POACHED PEACHES Score a cross in top of each peach. Com­bine sugar and wa­ter in a medium saucepan; stir over high heat, with­out boil­ing, un­til sugar dis­solves. Cut a cir­cle of bak­ing pa­per slightly larger than saucepan. Add whole peaches to pan; cover sur­face with the bak­ing pa­per. Sim­mer gen­tly for 10 min­utes, de­pend­ing on ripeness of peaches, or un­til just ten­der. Cool. Peel and halve peaches. 7 RASP­BERRY SAUCE Com­bine the rasp­ber­ries, sugar and the wa­ter in a medium saucepan; stir over low heat un­til sugar dis­solves. Sim­mer, un­cov­ered, for about 2 min­utes or un­til rasp­ber­ries are soft. Push sauce through fine sieve into a medium jug; dis­card seeds. 8 Trans­fer the cheese­cake to a cake stand. Top with peaches, some of the sauce and al­monds. Not suit­able to freeze or mi­crowave.

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