Enlightened Peaches and Cream Cheesecake

  • Prep time: 20 min
  • Makes: 16 servings
  • Cook time: 40-45 min

Nutritional Information


  • Calories
  • Fat
    19 g
  • Cholesterol
    68 mg
  • Carbohydrates
    35 g
  • Dietary Fibre
    1 g
  • Protein
    9 g


2 cup / 500 ml graham wafer crumbs
1/2 cup / 125 ml butter, melted
4 package / 1 kg light cream cheese, softened
1 cup / 250 ml granulated sugar
1 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken
1 tbsp / 15 ml vanilla extract
5 large ripe peaches, peeled and sliced (see tip)
1 tbsp / 15 ml lemon juice
2/3 cup / 150 ml apricot jam


  1. For crust: combine crumbs and butter. Press evenly into bottom of 13x9” (33x23 cm) baking pan. Bake at 350°F (180°C) 10 minutes.

  2. For filling: beat cream cheese and sugar until smooth. Add liquid eggs and vanilla and beat until smooth. Pour over crumb crust.

  3. Bake 30-35 minutes or until centre is almost set. Cool to room temperature. Cover tightly and refrigerate for at least 3 hours or overnight.

  4. For topping: to peel peaches, pour boiling water over peaches in a bowl. Drain and add cold water. Slip off skins; slice peaches thinly. Toss with lemon juice. Arrange over cheesecake. Melt jam in saucepan or microwave; brush over peaches. To serve, cut into squares.


  1. This cheesecake is lower in fat and calories but not in flavour!

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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