About this recipe:This cheesecake is a little different from your average cheesecake. It has a sponge base, which is topped with peaches and a sweetened cream cheese. Serve thickly sliced for dessert.
Makes: 1 20cm square dish
95g all-purpose baking mix
45g instant vanilla pudding mix, such as Angel Delight
50g unsalted butter, softened
1 (410g) tin peaches, drained with 3 tablespoons liquid reserved
225g cream cheese
100g caster sugar
1 tablespoon caster sugar
1/2 teaspoon ground cinnamon
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat an oven to 180 C / Gas 4. Butter an 20cm square or similar sized baking dish.
Beat the baking mix, vanilla pudding mix, milk, butter and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
Beat the cream cheese, 100g sugar and reserved liquid together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
Bake in the preheated oven until set in the centre, 30 to 35 minutes.