Photography by Ben Dearnley
Ingredients (serves 10)
- 1 cup plain flour
- 80g butter, melted
- 1 1/2 cups caster sugar
- 500g cream cheese, chopped, softened
- 2 teaspoons vanilla extract
- 4 eggs
- 3/4 cup fresh or frozen raspberries, chopped
- 2 medium freestone peaches, halved, deseeded, cut into thin wedges
- Raspberries and whipped cream, to serve
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper, allowing a 3cm overhang around top.
Combine flour, butter and 1/2 cup sugar in a bowl. Press mixture over base of prepared pan. Place pan on a baking tray. Bake for 20 minutes or until golden. Set aside to cool. Reduce oven to 150°C/130°C fan-forced.
Using an electric mixer, beat cream cheese, vanilla and remaining sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Fold through raspberries. Pour mixture into prepared pan. Bake for 30 minutes or until edge of cheesecake is almost set. Carefully arrange peach around top of cheesecake, slightly overlapping, without removing cheesecake from oven.
Bake for 20 to 25 minutes or until cheesecake is just set. Cool in oven with door slightly ajar. Cover with foil. Refrigerate overnight or until chilled. Serve with berries and whipped cream.
Super Food Ideas - February 2009, Page 85
Recipe by Kim Coverdale