Peach cheese­cake bars

Landscape (UK) - - In The Garden -

Makes 10

4 de-stoned peaches: 2 thinly sliced 250g di­ges­tive bis­cuits 100g but­ter, melted, plus ex­tra for greas­ing juice of 1 lemon 300g soft cheese 350g con­densed milk 150ml dou­ble cream 2 tbsp corn­flour 100ml cold wa­ter 1 tbsp caster sugar 12g gela­tine pow­der Grease and line the bot­tom of a 20 x 20cm loose-bot­tomed square tin with bak­ing pa­per. Us­ing the end of a rolling pin, crush the bis­cuits in a bowl un­til fine in tex­ture. Add the but­ter and mix to form a paste-like mix­ture. Trans­fer to the pre­pared tin and smooth down in an even layer. Leave to chill for 1 hr. In a large bowl, blend two peaches un­til smooth. Trans­fer half of the mix­ture to an­other mix­ing bowl and set aside. In the larger bowl, add the lemon juice, then mix in the soft cheese, con­densed milk, dou­ble cream and corn­flour. Whisk for 2 mins un­til thick­ened. Pour over the bis­cuit base and leave to chill in the fridge for 2 hrs. In the mean­time, add the 100ml of cold wa­ter to the re­main­ing peach puree and mix thor­oughly. Pass through a sieve into a saucepan, dis­card­ing the pulp, and bring to the boil. Stir in the caster sugar and al­low to cool to room tem­per­a­ture. Stir in the gela­tine un­til it has com­pletely dis­solved. Leave for 10 mins, stir­ring oc­ca­sion­ally, then pour the jelly juice over the chilled cheese­cake and layer the peach slices on top. Re­turn the cheese­cake to the fridge for a fur­ther 2 hrs, then re­move it from the tin, cut it into rec­tan­gles and serve.

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