EatFeed — Your Private Kitchen Dashboard

1

Step 1

Preheat oven to 160°C/140°C fan-forced. Grease and line base and side of a 24cm (base) round springform cake pan with baking paper. Drain peaches, reserving 1/3 cup juice. Chop half of the peaches, then cut remaining peaches into thin slices and reserve. Process biscuits to form fine crumbs. Add butter and process until combined. Press evenly over the base of the prepared pan.

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Step 2

Process sugar, eggs, reserved juice, chopped peaches, cream cheese, sour cream, flour and baking powder until smooth. Pour mixture over biscuit base. Bake for 50-55 minutes or until just set at centre. Turn oven off. Cool cake completely in oven with door slightly ajar. Refrigerate for 4 hours or overnight until firm.

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Step 3

Using an electric mixer, beat cream in a large bowl until firm peaks just form. Place cheesecake on a serving plate. Spoon cream over the top. Decorate with reserved peaches. Sprinkle with pistachios. Drizzle with honey. Serve.

Baked peach & pistachio cheesecake

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