Peach cheesecake

Recipe from: 1/22/1998 12:00:00 AM
Ingredients 13
Servings 6


  • 200
    sweetened shortcrust pastry, defrosted
  • 3
    peaches, thinly sliced
  • 500
    ricotta or smooth cottage cheese
  • 75
    castor sugar
  • 2
    oranges, grated rind
  • 3
    eggs, whisked
  • 150
    thick cream, stiffly whipped
  • 3
  • fresh sprigs of mint
  • fresh orange rind, cut into strips


Preheat the oven to 200 °C and spray a 20 cm loose-bottomed cake tin with non-stick spray. Roll out the pastry until thinner and line the bottom and sides of the cake tin. Line with baking paper and dried beans and bake for 30 minutes or until done and golden. Remove from the oven and remove the beans. Reduce the heat to 160 °C. Peel and slice the peaches and arrange in the bottom of the pie crust. Mix the cheese, castor sugar, rind and eggs. Fold the cream into the cheese mixture. Spoon the mixture over the peaches and bake for 50 minutes. Switch off the oven and leave the cheesecake in the oven for an hour. Cool completely. Assemble the topping just before serving. Arrange the peach slices on top of the chilled cheesecake and decorate with mint and orange rind.

Read more on: bake  |  fruit

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