Peach Jelly Cheesecake

METHOD

Peach compote

1. Wash the peaches in warm water. 

2. Cut in half and core out the centre. 

3. Add the peaches, water, granulated sugar, lemon juice and white wine to a pot.

4. Boil for 5 minutes, the colour of the liquid should be light pink, and the skin of the peaches will peel off.

5. Strain some liquid into a jar and store peaches in a portion of the liquid.

Peach rare cheesecake

1. Soak gelatin in warm water.

2. Place the graham crackers in a bag and crush into a coarse powder.

3. Melt your butter, and place into a bag. 

4. Massage the butter into the crackers to form a moist mixture. 

5. Line your tin with one strip of paper that covers the sides of your tin, and a circle for the base. 

6. Pour the butter and graham cookie mixture and pat down with a spatula to make a compact base. 

7. In a new bowl, mix cream cheese and granulated sugar to make a silky batter. 

8. Remove gelatin from warm water and mix into hot water.

9. Mix this gelatin water into the silky batter. 

10. Beat the cream to a thicker consistency and combine the sugar into the cream. 

11. Incorporate the cream and silky batter together. 

12. Cut the peaches into cubes and measure out some syrup. 

13. Blend the half the peach cubes and syrup to make a puree.

14. Pour the puree and peach cubes into the batter. 

15. Mix thoroughly.

16. Pour on top of cracker base and glad wrap.

17. Place into the refrigerator for 40 minutes. 

Peach jelly

1. Soak gelatin in warm water.

2. Remove gelatin from warm water and mix into hot water.

3. Mix peach syrup and gelatin together. 

4. Pour jelly over the peach rare cheesecake component, and glad wrap. 

5. Cool in the refrigerator for 5 hours.

6. Remove from tin, garnish with fresh, cubed peaches and serve.

ENJOY!