1/2 stick (4 Tbsp) 50 g butter or margarine
2 tbsp (25 g) 1 oz brown sugar
3 tbsp golden syrup (substitute light corn syrup)
75 g puffed rice cereal
2 tbsp (25 g) 1 oz brown sugar
3 tbsp golden syrup (substitute light corn syrup)
75 g puffed rice cereal
for the filling
3 tbsp maple syrup
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
2/3 cup (150 ml) 1/4 pt soured cream
20 g powdered gelatine
5 tbsp water
225 g full fat soft cheese
2 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind of 1/2 lemon
2/3 cup (150 ml) 1/4 pt soured cream
20 g powdered gelatine
5 tbsp water
for the topping
1 X 425 g (15 oz) can peach slices, drained
3 tbsp maple syrup
50 g pecan or walnut halves
3 tbsp maple syrup
50 g pecan or walnut halves
method
1. Preparation time: 1 1/2 hours (plus chilling)
2. Melt the butter or margarine, sugar and golden syrup in a saucepan over a gentle heat. Stir in the puffed rice cereal.
3. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Put the peach slices into the blender goblet with the maple syrup and blend to a smooth puree.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind, soured cream and peach puree.
6. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
7. Beat the gelatine into the cheese mixture.
8. Leave on one side until the mixture is on the point of setting.
9. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
10. Fold lightly but thoroughly into the cheese mixture.
11. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
12. Chill for 3-4 hours or until the filling is set.
13. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
14. For the topping, cut the canned peach slices in two lengthways unless they are already very thin.
15. Arrange overlapping slices of peach on top of the cheesecake.
16. Spoon or brush the maple syrup over the peaches and decorate with the nuts.
2. Melt the butter or margarine, sugar and golden syrup in a saucepan over a gentle heat. Stir in the puffed rice cereal.
3. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
4. Put the peach slices into the blender goblet with the maple syrup and blend to a smooth puree.
5. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g/2 oz of the caster sugar, the lemon rind, soured cream and peach puree.
6. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
7. Beat the gelatine into the cheese mixture.
8. Leave on one side until the mixture is on the point of setting.
9. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
10. Fold lightly but thoroughly into the cheese mixture.
11. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
12. Chill for 3-4 hours or until the filling is set.
13. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.
14. For the topping, cut the canned peach slices in two lengthways unless they are already very thin.
15. Arrange overlapping slices of peach on top of the cheesecake.
16. Spoon or brush the maple syrup over the peaches and decorate with the nuts.
serving amount
serves 8
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