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Peachy Cheese Cake Recipe
|Crushed graham crackers||1 1⁄2 Cup (24 tbs)|
|Raspberry jam||3 Tablespoon|
|Canned sliced peaches||14 1⁄2 Ounce, drained (1 Can)|
|Cream cheese||1 Cup (16 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Almond extract||1⁄2 Teaspoon|
|Cornstarch||3 Teaspoon, mixed with a little water|
|Toasted almonds||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 3364 Calories from Fat 1885
% Daily Value*
Total Fat 213 g328.3%
Saturated Fat 114.2 g571.1%
Trans Fat 0 g
Cholesterol 951.4 mg
Sodium 1805.7 mg75.2%
Total Carbohydrates 339 g113%
Dietary Fiber 10.7 g42.6%
Sugars 255.4 g
Protein 44 g88.1%
Vitamin A 160.2% Vitamin C 18.7%
Calcium 51.6% Iron 28.2%
*Based on a 2000 Calorie diet
2 Mix in the biscuit (cracker) crumbs with 25g/1 oz (2 tablespoons) sugar. Press over the base of a large souffle dish or a 25cm/10 inch flan dish.
3 To make the jam easy to spread, place in a small dish and microwave on full power for a few seconds. Spread over the biscuit (cracker) base.
4 Chop the peaches, reserving 6 slices for decoration and arrange on the crust and refrigerate.
5 Place cream cheese in a large glass mixing bowl and microwave on power 5 for 2 minutes.
6 Beat in the remaining sugar, soured cream, egg yolks, almond essence (extract) and cornflour (cornstarch). Beat well.
7 Whip the egg whites until stiff and fold into the cheese mixture. Pour over the peaches to cover evenly.
8 Microwave on power 5 for 10 minutes. Give the dish a half turn. Microwave on full power for 2 minutes.
9 Leave until quite cold. Decorate with reserved, drained peach slices and a few toasted almonds.