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Peachy keen chezcak Recipe

Ingredients

How to make it

  • Pour the boiling water into a bowl and sprinkle the gelatin over the top. Leave to cool while you're doing the rest....
  • Preheat oven to 180 C (350 F)
  • Line a round spring-form cake tin with baking paper. (idid mine in a pie-pan but i had too much filling.....)
  • Place the crushed biscuits in the food processor and whiz em up till they're all crumbs. Add the melted butter and process a bit more so its all stick together like. Press into the cake tin and bake for 10 minutes. Set aside to cool while you make the filling.
  • In a medium bowl, use electric beaters to combine the yoghurt cheese and sugar. Add the semi-pureed peaches and vanilla. Mix a bit more.
  • When your gelatin is room temperature-ish, add it to the peachy mixture. Mix well to combine.
  • Pour the filling into the cake tin. (its pretty runny, but don't worry).
  • Shake a bit of cinnamon on top (just cause cinnamon's awesome)
  • Place in the fridge to set (about 3 hours, but lemme tell you it tastes WAAAYY better the next day. So maybe make this the day before you need it. )
  • ALSO, id you wanna make yours in a pie pan like i done, you'll probably have left-over filling that didnt fit in the pan. I just crushed up a few more ginger cookies, put them in the bottom of a dessert dish and poured the remaining filling on top for some individual chezcaks.

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The Cook

zoetheunicorn Hastings, AU

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