Name: Peach Cheesecake
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1 1/8 cups sugar; 1 1/2 cups butter, cut into small pieces; 3 medium eggs, beaten; 1 2/3 lbs cream cheese; 1 tsp vanilla extract; 2 tsp cornstarch; 3/4 cup milk; 1 None lemon, juice only; 1 x 14 oz can peach halves, drained and sliced; 2 tbsp apricot jam, sieved; 2 tbsp orange liqueur; 2 tbsp pistachios, finely chopped

1
Sift the flour and baking powder into a bowl and stir in 1/3 cup of sugar. Use hands to mix in 3/4 cup of butter until crumbly, then stir in 1 of the eggs and mix to a dough. Turn onto a floured surface and knead lightly until smooth. Wrap in plastic wrap and chill for 30 mins.
2
Roll the dough out on a lightly floured surface to a 13 inch diameter circle and use to line the base and up the sides of a 10 inch round springform pan. Chill in the fridge.
3
Preheat the oven to 325u00b0F. Melt the rest of the butter and cool for 10 mins. Beat the cream cheese, vanilla extract and cornstarch with the remaining sugar and eggs until smooth. Whisk in the melted butter, milk and lemon juice. Pour into the curst and place the pan on a baking sheet. Bake for 30 mins, then remove the cheesecake from the oven and arrange the sliced peaches gently on top of the cheesecake.
4
Return the cheesecake to the oven and bake for a further 45 mins until the cheesecake filling is set. Warm the apricot jam and orange liqueur together in a small pan and simmer for 2-3 mins. Brush over the top of the warm cheesecake and sprinkle with the pistachios. Allow to cool before serving.

No nutrition data on file — estimate from the ingredient list.

Peach Cheesecake

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