Party Peach-Bowl Cheesecake Recipe
Ingredients
| Cheesecake filling mix | 900 Gram (2 Packages 450 Grams Each) | |
| Milk | 3 Cup (48 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Chopped candied orange peel | 1⁄4 Cup (4 tbs) (From A 4 Ounce Jar) | |
| Chopped candied citron | 1⁄4 Cup (4 tbs), candied (From A 4 Ounce Jar) | |
| Chopped toasted silvered almonds | 1⁄4 Cup (4 tbs) (From A 5 Ounce Can) | |
| Peaches | 6 (Use Ripe And Firm Fruits) |
Nutrition Facts
Serving size
Calories 335 Calories from Fat 183
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 10.8 g54.2%
Trans Fat 0.9 g
Cholesterol 66.7 mg22.2%
Sodium 251.2 mg10.5%
Total Carbohydrates 36 g12%
Dietary Fiber 2.9 g11.7%
Sugars 30.4 g
Protein 7 g14.4%
Vitamin A 20% Vitamin C 16.1%
Calcium 13.5% Iron 5.9%
*Based on a 2000 Calorie diet
Directions
Stir lemon juice, orange peel, citron and almonds into prepared filling.
Spoon enough filling into 3 inch tart pan; spoon remainder into a 6 cup ring mold.
Chill until firm.
When ready to serve, run a sharp tip, thin blade knife around top of large mold to loosen, then dip mold very quickly in and out of a pan of hot water.
Cover mold with a shallow serving bowl; turn upside down, shaking dessert gently, if needed, to loosen; lift off mold.
Peel peaches, halve and pit.
Save one half for center garnish, then slice remaining.
Arrange part, petal fashion, around bottom of dessert.
Spoon about 3/4 of remaining into center, then place the rest, petal fashion, on top.
Place saved half, hollow side up, in center.
Unmold cheesecake from tart pan; place upside down on peach half.
Sprinkle with chopped candied orange peel, if you wish.
Chef
