Peach Cheesecake with Peach Syrup

Recipe by: Summer Stonefruit

summerfruit.com.au

118 Collected

Difficulty

Easy

Category

Main Ingredient

Prep:

25 minutes + four hours - overnight to set

Serves:

Review

Peach Cheesecake with Peach Syrup

Ingredients:

Crust

Cheesecake

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:

Crust

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

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

Measures

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.