Peachy Mousse Cheesecake

This light and fruity summer cheesecake has won praise from my neighbours and put a smile on my face.

We're not Australians and we don't live at Ramsay Street, but we do have lovely neighbours who enjoy BBQs very much. Every year, at the end of May we join our neighbours at the neighbourhood BBQ which is held at the bottom of our garden. Although the weather wasn't great this year it was still nice to see the friendly faces, enjoy a few glasses of wine and some warm chats. Kids couldn't resist starting a water fight despite the cold. I couldn't believe my eyes when I saw Melony running about with only her swim suit on while grown-ups were hanging on to their jackets. Glen, who was following Melony everywhere like a sheep, occasionally showed up beside the dessert table trying to stuff yummy desserts in his mouth before running back to his sister again.


To make peachy mousse cheesecake ,

Ingredients:

For the base:
5 digestive biscuits, crushed.
70g almond or hazel nuts, finely crushed.(Optional)
50g butter, melted.

For the filling:
200g soft cheese
150g full fat plain yogurt
90g light brown sugar
1 tbsp peach jam or apricot jam.
Juice and zest of half a lemon.
Egg white from two eggs, whisked until stiff.
4 leaves gelatin, soaked in cold water until soft.
400g tin peaches in juice, drained and roughly chopped.

For the peach jelly topping:
400g tin peaches in juice, thinly sliced or diced.
100cc juice from the tin peach.
1 leaf of gelatin, soaked in cold water until soft.


Method:
1.Mix the ingredients for the base. Press the mixture into the base of a loose-based 20cm cake tin and chill for 20 minutes.
2. Whisk the egg whites until stiff, set aside.
3.In a large mixing bowl, beat the soft cheese, yogurt,sugar and peach jam until smooth.
4. Drain the gelatin, add juice from half a lemon and cook in the microwave for 20 second to melt the gelatin. Quickly stir the gelatin mixture into the cheese mixture.
5.Gently fold the beaten egg white into the cheese mixture, keep folding until smooth.
6. Stir in the chopped peaches and lemon zest. Pour the mixture over the biscuit base and chill for at least 5 hours.
7. Once the cheesecake is set, arrange thinly sliced peaches on top of the cheesecake.
8.In a small sauce pan, gently heat up 100cc juice from the tin peaches and the gelatin until the gelatin has melted and combined. Pour mixture evenly over the arranged peaches and chill for at least another 2 hours.


A dessert that will brighten up the day!



Neighbours started to gather in the bottom of our street.

A table full of yummy treats!