1 sponge cake layer, about 2.5 cm deep and 18 - 20 cm in diameter
4 tbsp sherry
225 g full fat soft cheese
3 eggs, separated
few drops of vanilla essence
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt whipping cream
1 X 425 g (15 oz) can peach slices, drained
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) stiffly whipped
1 sachet powdered instant jelly glaze
4 tbsp sherry
225 g full fat soft cheese
3 eggs, separated
few drops of vanilla essence
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt whipping cream
1 X 425 g (15 oz) can peach slices, drained
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) stiffly whipped
1 sachet powdered instant jelly glaze
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Split the sponge cake in half to give two equal layers.
2. Prick all over and moisten with the sherry.
3. Place one layer of sponge in the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, vanilla essence, 50 g (2 oz) of the caster sugar, the flour and cream.
5. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture.
6. Arrange half the canned peach slices on the base sponge layer in the tin. Top with half the filling.
7. Place the second sponge and the remaining peaches on top. Cover with the remaining filling.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until fairly firm.
9. Turn off the oven, open the door and leave the cheesecake there for 1 hour.
10. Ease the sides of the tin away from the cheesecake and lift it out on the tin base.
11. Pipe the cream around the top.
12
1. Split the sponge cake in half to give two equal layers.
2. Prick all over and moisten with the sherry.
3. Place one layer of sponge in the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin.
4. To make the filling, soften the cheese in a large mixing bowl. Beat in the egg yolks, vanilla essence, 50 g (2 oz) of the caster sugar, the flour and cream.
5. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold into the cheese mixture.
6. Arrange half the canned peach slices on the base sponge layer in the tin. Top with half the filling.
7. Place the second sponge and the remaining peaches on top. Cover with the remaining filling.
8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until fairly firm.
9. Turn off the oven, open the door and leave the cheesecake there for 1 hour.
10. Ease the sides of the tin away from the cheesecake and lift it out on the tin base.
11. Pipe the cream around the top.
12
serving amount
serves 8
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