Peachy Cheese Cake
|Crushed graham crackers||1 1⁄2 Cup (24 tbs)|
|Raspberry jam||3 Tablespoon|
|Canned sliced peaches||14 1⁄2 Ounce, drained (1 Can)|
|Cream cheese||1 Cup (16 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , separated|
|Almond extract||1⁄2 Teaspoon|
|Cornstarch||3 Teaspoon, mixed with a little water|
|Toasted almonds||1 Tablespoon (For Garnish)|
1 Place the butter in a large mixing bowl and microwave on full power for 1 1/2 minutes.
2 Mix in the biscuit (cracker) crumbs with 25g/1 oz (2 tablespoons) sugar. Press over the base of a large souffle dish or a 25cm/10 inch flan dish.
3 To make the jam easy to spread, place in a small dish and microwave on full power for a few seconds. Spread over the biscuit (cracker) base.
4 Chop the peaches, reserving 6 slices for decoration and arrange on the crust and refrigerate.
5 Place cream cheese in a large glass mixing bowl and microwave on power 5 for 2 minutes.
6 Beat in the remaining sugar, soured cream, egg yolks, almond essence (extract) and cornflour (cornstarch). Beat well.
7 Whip the egg whites until stiff and fold into the cheese mixture. Pour over the peaches to cover evenly.
8 Microwave on power 5 for 10 minutes. Give the dish a half turn. Microwave on full power for 2 minutes.
9 Leave until quite cold. Decorate with reserved, drained peach slices and a few toasted almonds.