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Dairy free Marbled Peach Cheesecake

This recipe is Vegetarian, Gluten free and Wheat free

ingredients

serves 8
255 g (9 oz) 1 1/2 cups ready-to-eat dried peaches
Zest of 1 lemon and the juice of half the lemon
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
Juice of 2 oranges
4 tablespoons of Cointreau

for the the base

55 g (2 oz) 1/2 cup of chopped toasted hazelnuts
100 g (3 1/2 oz) of ready-made Gluten free plain, flavoured (ie. ginger) or chocolate cookies
55 g (2 oz) scant 1/4 cup of caster (superfine) sugar
55 g (2 oz) 1/4 cup of Dairy free margarine, melted

for the the filling

3 x 227 g (8 oz) tubs of set sheep's Greek-style yogurt or goat's yogurt
200 g (7oz) 1 cup of caster (superfine) sugar
2 large free-range eggs plus 2 large free-range egg yolks
40 g (1 1/2 oz) 5 tablespoons of rice flour
140 ml (5 fl oz) 2/3 cup of coconut cream
2 fresh and ripe peaches, peeled, stoned (pitted) and sliced or 425 g (15 oz) canned peach halves in natural juice, drained and sliced

23 cm (9 inch) fluted, ovenproof, china quiche dish or spring-form cake tin

method

1. Preheat the oven to 170°C (325°F) Gas mark 3

2. Place the peaches, lemon zest, sugar and 300 ml (10 fl oz) 1 1/4 cups of water in a pan and bring slowly to the boil. simmer for about 20 minutes so that the liquid reduces.

3. When the fruit is soft and mushy, allow it to cool, then liquidize with half the orange juice and half the Cointreau, so that it is very thick.

4. Make the base by grinding the hazelnuts, cookies and sugar in a food processor until they resemble fine breadcrumbs.

5. Add the melted margarine and process briefly. Press the mixture down into the base of the dish.

6. Bake the base in the oven for 5 minutes.

7. Beat the yogurt, sugar, eggs, flour and coconut cream together in a bowl and when it is smooth, stir in half of the peach puree to create a marbled effect throughout.

8. Spoon the mixture over the cooked base and level it off.

9. Arrange the fresh or canned peaches in slices over the top - fan shapes look great.

10. Bake in the oven for around 50 minutes, or until the cheesecake is firm and dark golden brown.

11. It is a good idea to turn the cheesecake around halfway through baking, so that it cooks evenly.

12. Cool completely before refrigerating. Cover and chill until needed.

13. Add the remaining orange juice and Cointreau to the peach puree.

14. Stir in enough water to make the puree suitable for pouring from a serving jug.

15. Chill the peach puree until needed.

16. Serve the cheesecake from the dish with the accompanying peach puree.

What did you think?

Dairy free??
posted by Confused @ 05:25PM, 8/11/10
How is this recipe dairy-free if it contains youghurt?????!!!!!
Yoghurt
posted by simon @ 02:01AM, 8/12/10
I would (and do) use Greek sheeps yoghurt - I'm lactose intolerant too & it's fine.
Goat & sheep milk are very different from cow's milk & much more easily broken down by the body. Waitrose stock both.

It's got quite a strong flavour which took some getting used to - I only use it in savoury cooking as it's too strong with fruit etc.
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