Embark on a journey to make a blissful dessert that marries the richness of cheesecake with the zesty sweetness of fruit. Follow this guide for a 25cm cake of joy.
Shortbread Base Ingredients:
- 125g of chilled, cubed butter
- 170g of all-purpose flour
- 25g of caster sugar, enhance with a dash of pure vanilla extract
- 1 level teaspoon of baking powder
Creamy Filling Ingredients:
- 500g of smooth, fresh curd
- 1 sachet of vanilla-infused custard powder
- 120g of fine sugar
- 80ml of a mild vegetable oil
- 100ml of whole milk
- 2 separate egg yolks
- 2 egg whites, whisked to a frothy perfection
Fruit Layer:
- 1 jar of syrup-drained, sliced peaches
Base Assembly:
- Work the base ingredients into a cohesive dough. Allow the dough to rest and chill in the refrigerator for 30 minutes.
- Once rested, roll out and fit the dough into a parchment-lined baking tray. Gently puncture it with a fork at intervals and bake it ‘blind’ at a warm 180°C for 10-15 minutes.
Filling Creation:
- Whisk together the curd, custard powder, sugar, oil, milk, and egg yolks until smooth.
- Gently fold in the cloud-like beaten egg whites.
Final Ensemble:
- Arrange the peach slices atop the golden-baked base.
- Pour the creamy curd blend over the fruit.
- Bake in the 180°C haven for 35-40 minutes, until the cheesecake is set and the surface is kissed with color.
Baking Tip: Blind baking is the art of pre-baking the crust solo, using weights like dried beans to prevent puffing, setting the stage for a crisp foundation that holds the filling without getting damp.
