• Monique Jephcote


Updated: Jun 9, 2020


- 1/3 cup (80ml) boiling water

- 50g butter

- 1 cup (150g) plain flour

- ¼ tsp bicarbonate of soda

- 1/3 cup (80ml) buttermilk

- 1 tsp finely grated lemon rind

- 1 ½ cups (330g) caster sugar

- 3 eggs

- 500g cream cheese, softened

- 1 cup (240g) sour cream

- 1 tsp vanilla extract

- 3 medium just-ripe white peaches, stoned, cut into wedges

- 1/3 cup (75g) caster sugar

- 1 tbsp lemon juice

- 300ml thickened cream


Preheat oven to 180 degrees. Grease a 20cm x 30cm pan and line the base and sides with baking paper, allowing the sides to overhand.

Place the water and butter in a large heatproof bowl. Stir until the butter melts. Add flour, bicarbonate of soda, buttermilk, lemon rind, half the sugar and 1 egg. Whisk until just combined.

Pour into the prepared pan. Bake for 15 mins or until skewer inserted in the centre comes out clean. Remove from oven. Reduce oven to 160 degrees.

Use an electric mixer to beat the cream cheese, ½ cup (120g) of the sour cream, remaining sugar, remaining eggs and vanilla in a bowl until smooth and well combined. Pour over the base in the pan. Smooth the surface. Bake for 30 mins or until just set. Set aside in the pan to cool.

Meanwhile, increase oven to 220 degrees. Line a baking tray with baking paper. Combine peach, extra sugar and lemon juice in a bowl. Place on lined tray. Bake for 12-15 mins or until caramelised. Cool.

Use an electric mixer to whisk cream and remaining sour cream in a bowl until firm peaks form. Spoon on top of cheesecake. Top with peach and syrup!

4 views0 comments

Recent Posts

See All