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Peach and Lemon Myrtle Cheesecake    CD DP Australian 40mins plus chilling

Serves 4-8    Cold  Fruit  Dessert  Pudding  Eggless  Australia  Oceania Pacific Rim

75g/3oz Butter
225g/8oz Digestive Biscuits, crushed
1 teasp Ground Cinnamon
200g/7oz Cream Cheese
50g/2oz Caster Sugar
4 Large ripe Peaches
1 teasp Ground Lemon Myrtle
1 x 11g/0.4oz packet Gelatine
300ml/10fl.oz. Double Cream


1. Melt the butter in a saucepan and stir in the digestive biscuits and cinnamon and mix well. Press into the base of a 20cm/8 inch loose-bottomed cake tin. Chill until firm.

2. Place the cream cheese and sugar in a bowl and beat together. In another bowl whip the cream.

3. Peel, stone and puree 3 of the peaches then add to the cheese and sugar together with the ground lemon myrtle and mix well.

4. Dissolve the gelatine in 3 tablespoons boiling water, add to the mango mixture with two thirds of the cream. Mix well then spoon into the biscuit case and smooth the surface. Place in a refrigerator until set.

5. To serve peel and stone the remaining peach and cut into slices then use to decorate the top of the cheesecake together with the remaining whipped cream.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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