Peach and Raspberry Christmas Cheesecake
Serves: 14
Prep time: 20 minutes + 30 minutes to set and 2 hrs to chill
Cook time: 45 minutes +30 minutes to cool
½ serves per portion
Recipe courtesy of Barb McMillan, Dirranbandi Branch
Ingredients:
- 250 grams digestive biscuits
- 300 grams margarine
- 3 yellow peaches, halved, stones removed
- 500 grams light cream cheese
- ⅓ cup caster sugar
- ½ cup Greek yoghurt
- 2 eggs
- 1 teaspoon vanilla bean paste
- 100 grams frozen raspberries
- 3 white peaches, halved, stones removed
Method:
- BLEND digestive biscuits in a food processor for 2-3 minutes. Add margarine and process until well combined.
- SPOON mixture into a lined baking tray. Firmly press the mixture down into baking tray. Place in fridge for 30 minutes to set.
- PREHEAT oven to 160 °C.
- CHOP one yellow peach into thin slices and place in saucepan with 2 tablespoons of water.
- COOK on medium heat for five minutes or until tender. Set aside to cool.
- BLEND the cooled peach in a food processor until smooth. Add cream cheese, sugar, Greek yoghurt, eggs, vanilla and process until smooth.
- POUR over the prepared base and sprinkle with raspberries.
- SLICE the remaining yellow and white peaches into wedges. Arrange over the top of the cheesecake, alternating between yellow and white peaches.
- BAKE for 45 minutes or until just set.
- TURN off the oven and allow it to cool, leaving cheesecake inside with door left ajar for 30 minutes
- PLACE cheesecake in fridge for two hours or until chilled. Cut into pieces to serve.
What's Great About It:
Make this Christmas cheesecake the centre piece of your festive season desserts. Made from Greek yoghurt and light cream cheese, it still has that delicious creamy taste, but with less saturated fat. This recipe works well with nectarines if yellow peaches are unable to be sourced. The raspberries provide a fresh tang, finishing off this lighter, healthier Christmas classic.
