Peach and Ginger Baked Cheesecake

 I hope everyone is having a lovely new year... try and forget about those new years resolutions to diet whilst cooking this sweet treat, trust me.. it'll be worth it! This cheesecake is refreshing and creamy, perfect for a January day. 

Onto the recipe:
  • 200g digestive biscuits 
  • 600g soft cheese
  • 80g melted butter
  • 250g caster sugar
  • 150g natural yogurt
  • 3 eggs
  • 50g plain flour
  • 200g tinned peaches - without the syrup
  • Grated 5cm piece of ginger
  • 2 tsp ground ginger 

1. Preheat oven to 120C/ 250F/ 1/2 Gas Mark 
2.  Line the base and sides of a 20cm round spring-form tin with grease-proof paper.
3. Crush the biscuits in a food processor or in a food bag using a rolling pin.  
4. Place biscuits into a bowl, tip in the melted butter and mix well. 

5. Push the biscuits into an even layer into the base of the cake tin.
6. Place into the fridge until it is needed. 
7. In a separate bowl use an electric whisk to beat the soft cheese with the sugar.
8. Then beat in the yogurt then the eggs one at a time.
9. Beat in the flour.
10. Place in the grated and ground ginger. 
11. Chop peach slices into cubes, put into the bowl and stir until evenly combined. 
12. Place the mixture on top of the chilled biscuit mixed in the tin. 

13. Bake for 45 minutes. 
14. Turn the oven off and leave it in the there for an hour.
15. Allow the cheesecake to get to room temperature.
16. Chill over night

17. Remove from the tin - I find it easiest to place it on top of a glass and that should easily remove the base of tin. 
18.  Serve with cubed peaches on top. 

There you have it, peach and ginger cheesecake - it is sure to impress everyone that tries it!
Enjoy xx


Popular Posts