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
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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.
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.
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.
Dissolve gelatin in boiling water.
Beat cream cheese and Cottee's Maple Flavoured Syrup until creamy and smooth.
Mix through dissolved gelatin, peach puree and diced peaches.
Lightly whip cream and fold into the cheesecake mixture. Pour into the biscuit lined tin.
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.
What do I need?
250 g pkt digestive biscuits
125 g butter, melted
2 x 410 g can Wattie’s Peaches Sliced in Clear Fruit Juice