Fluffy Peach Cheesecake

Name: Fluffy Peach Cheesecake
Yield: 6 - 8 servings
Ingredients: 1 1/4 cups (310 mL) Graham cracker crumbs; 3 tbsp (45 mL) sugar; 3 tbsp (45 mL) butter melted; 2 egg yolks; Juice of 1 lime; 4 canned peach halves drained; 8 oz (250 g) Canadian cream cheese; 1 pouch of (7 g / 1/4 oz) unflavored gelatin; 2 egg whites; 1/2 cup (125 mL) sugar; 2/3 cup (160 mL) 35 % cream whipped; Decoration; Fresh Peach cubed; Mint Leaves

This is the Fluffy Peach Cheesecake recipe.

Prep: 20 min - 25 min
Refrigeration: 4 h

Yields 6 - 8 servings

Ingredients

1 1/4 cups (310 mL) Graham cracker crumbs
3 tbsp (45 mL) sugar
3 tbsp (45 mL) butter melted
2 egg yolks
Juice of 1 lime
4 canned peach halves drained
8 oz (250 g) Canadian cream cheese
1 pouch of (7 g / 1/4 oz) unflavored gelatin
2 egg whites
1/2 cup (125 mL) sugar
2/3 cup (160 mL) 35 % cream whipped
Decoration
Fresh Peach cubed
Mint Leaves

READY FOR REWARDS?

Preparation

In a bowl, mix the Graham cracker crumbs, sugar and melted butter. Press this mixture into the base of a lightly buttered 9-inch (23 cm) round spring form pan. Set aside.

In a mixer, beat together the egg yolks, lime juice, peaches and Canadian cream cheese until creamy. Set aside.

Prepare the gelatin according to the instructions on the packet, incorporate into the egg yolk mixture and beat until smooth.

Whisk the egg whites with the sugar until fluffy. Fold meringue into the egg yolk mixture using a cutting action to keep as light as possible. Finally fold in the whipped cream until well mixed.

Pour over prepared crust and smooth surface with a spatula. Refrigerate for at least 4 hours before serving. Garnish with fresh diced peaches. Decorate with cubes of fresh peach and mint leaves.

Tips

Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.