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Michael's Bakery - Baked Raspberry & Peach Cheesecake

January 01, 2019

Michael's Bakery - Baked Raspberry & Peach Cheesecake

Yes, I’ve hijacked Gaby’s blog this week, to attempt my first ever bake. I love cooking and Gaby loves baking so most things are covered. I’m not the inventive baker that Gaby is so this cheesecake takes some inspiration from one of Jamie Oliver’s recipes. I’ve a handful of core family favourites of his that go back a few decades.

Baked Raspberry & Peach Cheesecake

Ingredients:
680gms cream cheese
250gms raspberries
250gms digestive biscuits
10 peach pieces finely sliced     
100gms icing sugar plus for dusting                               
100gms unsalted butter
1 tsp vanilla bean paste
4 eggs                                                                                      
1 lemon

Method:
Preheat oven to 160⁰C

Melt butter in 28cm ovenproof pan over low heat. Blitz the digestives finely in a food processor. Turn of the heat and add the biscuit crumbs. Spread evenly and bake for 5 mins then remove from oven. Crack the eggs into the processor with most of the sugar and the vanilla. Blitz for two minutes. Add the cream cheese and lemon and blitz further. Pour over the biscuit base. Mash half the raspberries and swirl into the top along with rest of sugar. Bake for 15 minutes.

Take out and scatter the rest of the raspberries and peach slices and return to the oven for ten minutes under the grill on high.

As it starts to brown, remove and allow to cool before chilling for 2 hours in the fridge (the cake not you 😊). Remove from the fridge and stand back from the stampede.

 Michael Van Clarke



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