I remember my first bite of peach. An uncle brought a box of Australian summer fruits fresh out from the plane and onto our dinner table. My whole family gathered around the table, savoring the heavenly scent that waft from the box. There were cherries, nectarines, plums and those beautiful pink peaches, tender
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to touch. Ripe to eat. Bursting with sweetness. It remain, till today, my favourite fruit.
In Japan, when my host offered me a plate full of cakes, the one I’d gone fork-first was the peach sponge cake. (Ahem, not before asking if anyone else had wanted it. I am greedy but I am not rude).
I had initially wanted to use mango in this cheesecake recipe but I spotted a tin of peaches looking very lonely in the cupboard, I had to make it happy and purposeful. Isn’t that the point of ingredients? To be used in some spectacular meal and then enjoyed with great pleasure.
Low-fat Peach & Ricotta Cheesecake (adapted from The Australian Women’s Weekly) (serves 4)
- 6 sponge fingers biscuits,
- 1 tbsp lemon juice
- 1/2 tbsp gelatin
- 2 tbsp hot water
- 30 ml peach syrup reserved from tinned peach
- 250g low-fat ricotta cheese
- 1/4 cup of tinned peaches, sliced and chopped
- 1 tsp finely grated lemon rind
- 2 tbsp caster sugar
- 150ml low-fat cream
- 3 egg whites*
- Grease base of 19cm square cake pan; line base and sides with plastic wrap, extending 5 cm over sides of pan.
- Trim round edges from biscuits and place in a single layer over base of pan; brush with
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- Mix gelatin and hot water in a heatproof bowl and stand over a small saucepan of simmering water. Stir until gelatin dissolves completely. Allow gelatin mixture to cool.
- Beat ricotta, rind and sugar with electric mixer until smooth, beat in cream and lemon juice. Stir in gelatin mixture.
- Beat egg whites in a clean bowl until soft peaks form.
- Fold in ricotta mixture in two batches.
- Arrange chopped peaches on the sponge fingers and then pour ricotta filling over it.
- Refrigerate overnight.
- Serve with sliced pieces of peach.
*Note: For this recipe, I had used 60g free-range eggs.