A3Recipes.com
contact
  • Recipes
    • Breakfasts
    • Lunches/Light Meals
    • Starters
    • Mains
    • Desserts
    • Vegetable Sides
    • Salads & Cold Sides
    • Breads
    • Biscuits & Cakes
    • Banting/LCHF Carb Substitutes
  • Accompaniments
    • Salad Dressings
    • Sauces
    • Chutneys & Marinades
  • Menus
  • Guides
    • A3Recipe Guide
    • Quick Guide to Banting/LCHF
    • Chilli Hotness
    • Cooking Fats & Oils
    • Meat Doneness
    • Grow your own Herbs
    • Your Kitchen >
      • Stocking your Pantry
      • Stocking your Fridge
      • Stocking your Freezer
      • Stocking Fresh Produce
      • Local SA Products
  • eBook
  • Blog

Peach Cheesecake

Servings:           4-8
Total Time:        5 hrs 50 mins
Cooking Time:  1 min
Resting Time:   5 hrs (to chill & set)

Download this Recipe (.pdf)

Ingredients

For 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

Method

Crush 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.
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

Picture
download the latest version
of Adobe Reader software
(to download & print recipes)

Print this Page
Copyright © A3Recipes 2021
All Rights Reserved

Picture