Published on myfoodbook (https://sciencebreakthrough.info/a%3E%29%3C/div%3E

Peach Cheesecake with Peach Syrup

Recipe By:

Summer Stonefruit

summerfruit.com.au [1]

Prep Time:

25 minutes + four hours - overnight to set

Serves:

This stunning peach cheesecake recipe will undoubtedly be a crowd-pleaser this entertaining season. Full of seasonal Australian peaches, this lovely and light cheesecake can be served at your next dinner party or festive event.

Crust

Ingredients

250g Butternut Snap Cookies
80g unsalted butter, melted

Method

Grease and line a 20cm spring form cake tin
In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine. Tip into prepared tin and press firmly into the base. Chill in the fridge until needed

Cheesecake

Ingredients

3 teaspoon powdered gelatine
500g cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla bean paste
250ml thickened cream, whipped
6 Yellow Peaches, peeled, cored, 2 sliced to garnish
Sugar syrup, cooled (1/2 cup sugar, 1/2 cup water, boiled, then simmer to dissolve)
Optional: Whipped cream, and white chocolate curls, to serve

Method

Place a small heat proof jug in a small saucepan of lightly simmering water
Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve set aside to cool 5 mins
Meanwhile, place cream cheese, vanilla and sugar into a stand mixer. Beat until smooth. Add the cooled gelatine mix and beat to combine
Gently fold in whipped cream
Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set Minimum 4 hours to overnight
In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse
Place in a sieve over a bowl to strain, set drained syrup aside
To assemble, remove cheesecake from the fridge, use the peaches to decorate, drizzle with the syrup

Links
[1] http://summerfruit.com.au