IngredientsFor the Shortbread Biscuit Base
150g shortbread biscuits 50g butter For the Peach Filling 200g Mascarpone cheese 75g castor sugar 2 large eggs, separated 3 Tbsp peach schnapps 4 leaves gelatine 175ml fresh cream 400g tin peach slices, drained & chopped For the Peach Sauce 400g tin peach slices, drained & chopped 1 Tbsp peach schnapps 60g almond flakes, for garnish |
MethodCrush the biscuits into crumbs. Melt the butter & mix thoroughly with the biscuits. Line a 20cm spring-form cake tin with plastic wrap, press the biscuit mixture into the cake tin to form a flat even base & chill.
In a bowl, beat the Mascarpone cheese to soften. Add the castor sugar, egg yolks & peach schnapps & beat until smooth. Soak the gelatine leaves in water until soft, drain off the water, melt in a saucepan & stir into the Mascarpone mixture. Whip the cream until stiff. Fold the cream & chopped peaches into the Mascarpone mixture. Whisk the egg whites until stiff & gently fold into the mixture. Pour the mixture over the biscuit base, cover with plastic wrap & chill for at least 5 hrs. Remove the cheesecake from the tin with the plastic, remove the plastic & place on a serving plate. Garnish with almond flakes. Purée the peaches & schnapps, pour into a jug and serve with the cheesecake. |
Peach Cheesecake
Servings: 4-8
Total Time: 5 hrs 50 mins
Cooking Time: 1 min
Resting Time: 5 hrs (to chill & set)