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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Original recipe right here. We got a butt-load of peaches from our neighbor, so i turned them into chezcak. Like all my other cheesecakes, i use home-made yoghurt cheese to keep the fat content minimal, but you can substitute cream cheese if you're not paranoid about being a fatty. Ingredients:
100g ginger snap biscuits, crushed |
30g shredded wheatmeal biscuits/cookies (or digestives or graham crackers, that kind of thing), also crushed |
50g butter, melted |
1 cup boiling water |
3 tsp gelatin powder |
250g yoghurt cheese or cream cheese |
1/4 cup sugar |
200g yellow peach flesh (no stones and no fuzz. i think i used about 6 smallish peaches), whizzed in the food processor for a bit, not totally pureed though. |
1 tsp vanilla essence |
cinnamon |
Directions:
1. Pour the boiling water into a bowl and sprinkle the gelatin over the top. Leave to cool while you're doing the rest....
2. Preheat oven to 180 C (350 F)
3. Line a round spring-form cake tin with baking paper. (idid mine in a pie-pan but i had too much filling.....)
4. Place the crushed biscuits in the food processor and whiz em up till they're all crumbs. Add the melted butter and process a bit more so its all stick together like. Press into the cake tin and bake for 10 minutes. Set aside to cool while you make the filling.
5. In a medium bowl, use electric beaters to combine the yoghurt cheese and sugar. Add the semi-pureed peaches and vanilla. Mix a bit more.
6. When your gelatin is room temperature-ish, add it to the peachy mixture. Mix well to combine.
7. Pour the filling into the cake tin. (its pretty runny, but don't worry).
8. Shake a bit of cinnamon on top (just cause cinnamon's awesome)
9. Place in the fridge to set (about 3 hours, but lemme tell you it tastes WAAAYY better the next day. So maybe make this the day before you need it. )
10. ALSO, id you wanna make yours in a pie pan like i done, you'll probably have left-over filling that didnt fit in the pan. I just crushed up a few more ginger cookies, put them in the bottom of a dessert dish and poured the remaining filling on top for some individual chezcaks.
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