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Ingredients

  • 250 g pkt digestive biscuits
  • 125 g butter, melted
  • 2x 410 g can Wattie’s Peaches Sliced in Clear Fruit Juice
  • 4 tsp gelatin
  • ⅓ cup boiling water
  • 250 g cream cheese, softened
  • ½ cup Cottee's Maple Flavoured Syrup
  • ¾ cup cream

Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.

Method

1. Lightly grease a 23cm springform or loose bottom cake tin and line the base with baking paper. Crush digestive biscuits and stir through melted butter. Press crumb into the base of the tin. Refrigerate while preparing the filling.

2. Place 1 can of Wattie’s Peaches Sliced in Clear Fruit Juice into a food processor or blender and puree until smooth. Drain the second can of peaches and dice. Set aside.

3. Dissolve gelatin in boiling water.

4. Beat cream cheese and Cottee’s Maple Flavoured Syrup
until creamy and smooth.

5. Mix through dissolved gelatin, peach puree and diced peaches.

6. Lightly whip cream and fold into the cheesecake mixture. Pour into the biscuit lined tin.

7. Chill for 4 hours or overnight until set. To remove from the tin, carefully run a knife around the edge of the cheesecake. Remove baking paper. Garnish with fresh strawberries if desired.

Rate and Review

6 Ratings Peach and Maple Cheesecake


Reviews (6)


Wendy McIntosh's Rating
MARETA AFAESE's Rating
Barbara Bridgman's Review | Rating

Yum and very easy to make

janette buntine's Rating
chrisy's Review | Rating

Beautiful cheesecake and so easy to make!

Kathy P's Review | Rating

This is categorised as a vegetarian dish, however, it contains gelatin. Not vegetarian.

Reply from The Food in a Minute Team

Hi Kathy,

Thanks for bringing this to our attention. We have changed the category for the Peach and Maple Cheesecake.

Regards,
The Food in a Minute Team