Raspberry Cheesecake Slice | Simple Summer Desserts | Coles

Make the most of in season produce with this delicious peach and raspberry cheesecake slice. It's the perfect dessert for picnics, afternoon tea or any occasion. Full recipe https://www.coles.com.au/recipes-insp.... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more summer desserts check out the full playlist Simple Summer Desserts.

PEACH & RASPBERRY CHEESECAKE SLICE
Serves 20  Prep 25 mins (+ 2½ hours chilling & 30 mins cooling time)  Cooking 50 mins

250g Arnott’s Granita Biscuits
100g reduced-fat canola spread, melted
3 yellow peaches, halved, stones removed
2 x 250g pkt reduced-fat cream cheese
1/3 cup (75g) caster sugar
½ cup (120g) reduced-fat sour cream
2 Coles Brand Australian Free Range Eggs
1 tsp vanilla bean paste
100g fresh or frozen raspberries
3 white peaches, halved, stones removed

1. Grease a 20 x 30cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
2. Place biscuits in a food processor and process until crushed. Add the spread and process until combined. Spoon into pan and use a glass to press over base. Place in fridge for 30 mins or until firm.
3. Preheat oven to 150°C. Coarsely chop 1 yellow peach. Place in a saucepan with 2 tbs water. Cook over medium heat, stirring occasionally, for 5 mins or until tender. Set aside to cool slightly.
4. Process the peach mixture in a food processor until smooth. Add the cream cheese, sugar, sour cream, eggs and vanilla and process until smooth. Pour over the prepared base. Sprinkle with raspberries. Cut remaining yellow peaches and the white peaches into thin wedges. Arrange, in alternating colours, over the top of the cheesecake.
5. Bake for 45 mins or until just set. Turn the oven off. Leave cheesecake in the oven, with the door ajar, for 30 mins or until cool. Place in the fridge for 2 hours or until chilled. Cut into pieces to serve.

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