Peaches are delicate and flavourful, so they make a wonderful topping for cheesecakes. The juice of the peaches infuses the cheesecake making it a delicious dessert.
Yields 1 10-inch cheesecake
Ingredients:
Cheesecake crust
8 oz reduced-fat graham cracker
2 tablespoons milk
1oz melted Butter
3 eggs
8 oz fatfree cream cheese
16 oz low fat plain yogurt
4 tablespoons sugar
2 teaspoons vanilla extract
4 tablespoons of chocolate chips
1 pinch salt
Peach syrup:
4 peaches, pitted.
2 tablespoons honey
1/4 cup water
1 cinnamon stick
Directions
For the cheesecake crust, pulse the graham cracker into a food processor until finely ground. Then add the milk to make it creamy.
The mixture should be transferred into a 10-inch cake pan.
Set the pan aside until you need it.
For the filling, mix the cream cheese with sugar and then add the yogurt.
Mix in the chocolate chips. Spread the cream cheese mixture over the crust.
To level the filling, tap on the countertop.
Bake at 350F in the oven for 30-40 minutes.
After it has been baked, allow the pan to cool down completely before transferring the cake onto a serving platter.
To make the peach juice: Heat the water in a saucepan.
Bring to a boil the honey, cinnamon stick, and water.
Allow it to simmer for 5 minutes on low heat, then let it cool down before you serve.
Cut the cheesecake into slices and serve with peach syrup.