Chilled peach cheesecake slice
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Time to make:
20 mins (Hands-on time: 20 mins), plus 5 hrs chilling
$1.15 per serve
(at time of publication)
Full ingredients list:
8 savoiardi (ladyfingers)
7 tablespoons orange juice
3 teaspoons gelatine
3 ripe peaches, skin on, sliced
350g Kraft Philadelphia Light Cream Cheese
150g low-fat peach-flavoured yoghurt
1 teaspoon vanilla paste
2 tablespoons honey
2 tablespoons crushed pistachios
Nutritional information (per serve)
Instructions and steps:
Step 1 Line the base of a loaf tin with baking paper. Arrange sponge fingers in tin (breaking to fit if necessary); sprinkle with orange juice. Press sponge to thoroughly absorb juice. Place tin in fridge for 15 minutes to chill.
Step 2 Mix gelatine with 125ml boiling water; whisk until mixture is clear and set aside to cool.
Step 3 Purée peaches until smooth; pour puree into a small bowl. Whip cream cheese and yoghurt with vanilla paste and honey in a separate bowl; stir in peach puree. Stir in cooled gelatine and mix well. Pour cheesecake mixture into loaf tin and place in fridge for at least 5 hours to chill.
Step 4 Turn cheesecake slice out onto a serving platter, sprinkle with pistachios and serve.
Lush peaches are in season now, but if you can’t find fresh ripe fruit, use a 400g can of peaches in juice (drained).
About this recipe
First published: January 2014