Enlightened Peaches and Cream Cheesecake

Ingredients

Crust

2 cup / 500 ml

graham wafer crumbs

1/2 cup / 125 ml

butter, melted

Filling

4 package / 1 kg

light cream cheese, softened

1 cup / 250 ml

granulated sugar

1 cup / 250 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

1 tbsp / 15 ml

vanilla extract

Topping

5

large ripe peaches, peeled and sliced (see tip)

1 tbsp / 15 ml

lemon juice

2/3 cup / 150 ml

apricot jam

Directions

1. For crust: combine crumbs and butter. Press evenly into bottom of 13x9” (33x23 cm) baking pan. Bake at 350°F (180°C) 10 minutes.

2. For filling: beat cream cheese and sugar until smooth. Add liquid eggs and vanilla and beat until smooth. Pour over crumb crust.

3. Bake 30-35 minutes or until centre is almost set. Cool to room temperature. Cover tightly and refrigerate for at least 3 hours or overnight.

4. For topping: to peel peaches, pour boiling water over peaches in a bowl. Drain and add cold water. Slip off skins; slice peaches thinly. Toss with lemon juice. Arrange over cheesecake. Melt jam in saucepan or microwave; brush over peaches. To serve, cut into squares.

Tips

1. This cheesecake is lower in fat and calories but not in flavour!