|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|
|5||large ripe peaches|
|1 tbsp / 15 ml||lemon juice|
|2/3 cup / 150 ml||apricot jam|
For crust: combine crumbs and butter. Press evenly into bottom of 13x9” (33x23 cm) baking pan. Bake at 350°F (180°C) 10 minutes.
For filling: beat cream cheese and sugar until smooth. Add liquid eggs and vanilla and beat until smooth. Pour over crumb crust.
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.
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.
This cheesecake is lower in fat and calories but not in flavour!
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More