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Peach and raspberry cheesecake slice
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Prep Time:
205 minutes
Cook Time:
50 minutes
Total Time:
255 minutes
Indulge in a delightful peach and raspberry cheesecake slice for a burst of flavor.
Ingredients:
  • 250g Granita Biscuits
  • 100g reduced-fat canola spread, melted
  • 3 yellow peaches, halved, stones removed
  • 2 x 250g pkt reduced-fat cream cheese
  • 120g sour cream
  • 2 Free Range Eggs
  • 1 tsp vanilla bean paste
  • 100g fresh raspberries or frozen raspberries
  • 3 white peaches, halved, stones removed
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing it and lining the base and two long sides with baking paper, ensuring that the paper extends over the sides.
  • In a food processor, crush the biscuits. Add the spread and blend until combined. Transfer the mixture into a pan and press down with a glass to form the base. Chill in the fridge for 30 minutes or until firm.
  • Preheat the oven to 150C. Roughly chop 1 yellow peach and simmer in a saucepan with 2 tablespoons of water over medium heat. Stir occasionally and cook for 5 minutes until the peach is tender. Allow it to cool slightly before proceeding.
  • Blend the peach mixture in a food processor until smooth. Incorporate cream cheese, sugar, sour cream, eggs, and vanilla until smooth. Pour over the base and top with raspberries. Slice remaining yellow and white peaches into wedges and artfully arrange over the cheesecake.
  • Bake the cheesecake for 45 minutes until just set. Turn off the oven and let the cheesecake sit inside with the door slightly ajar until cool (about 30 minutes). Chill in the fridge for 2 hours until firm. Cut into slices and serve.

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