Peach & Raspberry Cheese Cake

Originally published in Foodstuffs Hot Off the Griddle, July 1994.

CRACKER CRUST

• 1/3 cup vegetable margarine
• 1 1/2 cups graham crackers, crushed
• 1 Tbsp raw sugar

FILLING

• 1 1/2 cups cottage cheese, sieved
• 2/3 cups unflavoured yogurt
• 1/4 cup sugar
• finely grated rind and juice of 1 lemon
• 1 envelope unflavored gelatin
• 2 Tbsp water
• 2 egg whites

TOPPING

• 2 large peaches
• 2 cups raspberries

METHOD: CRUST

1. Melt the margarine in a pan.
2. Stir in the cracker crumbs and sugar.
3. Spoon the mixture into a lightly greased 7” or 8” loose bottomed cake tin
4. Spread evenly and press down with the back of a spoon.
5. Chill in the refrigerator.

METHOD: FILLING

1. While the crust is chilling, put the cottage cheese in a bowl.
2. Mix with the yogurt, sugar, lemon rind and juice, reserving 1 tablespoon of lemon juice for the topping.
3. Beat well.
4. Sprinkle the gelatine over the water in a small cup.
5. Stand the cup in a pan of hot water and stir until the gelatine has dissolved.
6. Fold into the cheese mixture.
7. Beat the egg whites until stiff, then fold into the cheese mixture.
8. Pour on top of the crust in the tin and level the surface.
9. Chill in the refrigerator until set.

TO SERVE

1. Run a knife around the edge of the cheesecake.
2. Then, remove from the tin.
3. Cut the peaches in half, remove the stones, then slice the flesh.
4. Brush the cut surfaces with the reserved lemon juice.
5. Arrange the peach slices on top of the cheesecake with the raspberries.
6. Serve chilled.

Phew! That was a long one.