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Peaches and cream cheesecake slice recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulgent lemon cheesecake topped with white peaches and syrup- perfect for finishing a BBQ feast!
Ingredients:
  • 80ml water
  • 50g butter, chopped
  • 150g plain flour
  • 0.63 gm bicarbonate of soda
  • 80ml buttermilk
  • 1 tsp finely grated lemon rind
  • 330g caster sugar
  • 3 Free Range Eggs
  • 500g cream cheese, softened
  • 240g sour cream
  • 3 medium just-ripe white peaches, stoned, cut into wedges
  • 75g caster sugar
  • 300ml thickened cream
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm x 30cm lamington pan and line it with parchment paper, making sure to leave some overhang on the sides.
  • Combine water and butter in a large heatproof bowl and stir until the butter is melted. Add flour, bicarbonate of soda, buttermilk, lemon rind, half of the sugar, and 1 egg, then whisk until just combined.
  • Pour the batter into the prepared pan and bake at 180°C for 15 minutes or until a skewer inserted in the center comes out clean. Remove from oven and reduce temperature to 160°C.
  • Whip together cream cheese, ½ cup (120g) sour cream, remaining sugar, remaining eggs, and vanilla with an electric mixer until smooth. Pour mixture over the base in the pan and level the top. Bake for 30 minutes or until slightly firm. Allow to cool in the pan.
  • Preheat oven to 220°C. Line a baking tray with parchment paper. Mix peach, additional sugar, and lemon juice in a bowl. Spread the mixture on the lined tray. Bake for 12-15 minutes until caramelized. Allow to cool.
  • Whisk cream and the remaining sour cream with an electric mixer until firm peaks form. Spoon the mixture on top of the cheesecake and garnish with peaches and syrup.

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