Peach Cheesecake

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Nura

ingredients

• I use an 8 inch square cake tin (the one that you could easily remove the bottom). You can also use a springform pan.
• The base
• I have decided not to follow the original recipe with the flour base. Instead use the digestive biscuit and butter. But when I tried it, I have overestimated the amount...so the base turns out quite thick. So the best bet would be the below amount for the base:
• 1.5 cups crushed digestive biscuits
• 4.5 to 5 tablespoons of butter (melted)
• The basic is 1 cup of digestive biscuits to 3 tablespoons of butter (melted). You could put more butter if you like the base to be harder. For this recipe, 1.5 cups would have been just nice. I use McVities Digestive Biscuits.
• The Filling
• I specifically followed the recipe...excellent texture and taste..not too sweet or too creamy.
• Ingredients A
• 500gm cream cheese (Philadelphia cream cheese of course)
• 120 gm icing sugar (about 0.9 cups)
• 20 gm corn flour (about 2 tablespoon)
• Ingredients B
• 3 eggs (150gm)
• 100ml Whipping Cream (I used Paul’s Thickened Whipping Cream - the only halal one I can find)
• 1 tbsp lemon juice
• The Fruit
• 1 tin sliced peach (I use Ayam Brand - halal) - drained from syrup
• The Topping
• I followed the recipe and found that the topping amount is too much. I am giving the recipe only for half the topping...u can double up if u like;
• 25 gm icing sugar (about 4 tablespoon or less)
• 50 gm plain flour (half cup)
• 50 gm chopped walnut (less than half cup)
• 30.25 gm butter (2.5 tablespoon)

directions

Source: Nura