Ingredients

Crust

2 cup / 500 ml graham wafer crumbs

graham wafer crumbs

1/2 cup / 125 ml butter, melted

butter, melted

Filling

4 package / 1 kg light cream cheese, softened

light cream cheese, softened

1 cup / 250 ml granulated sugar

granulated sugar

4 Island Gold Free Run Omega-3 shell eggs

Island Gold Free Run Omega-3 shell eggs

1 tbsp / 15 ml vanilla extract

vanilla extract

Topping

5 large ripe peaches, peeled and sliced (see tip)

large ripe peaches, peeled and sliced (see tip)

1 tbsp / 15 ml lemon juice

lemon juice

2/3 cup / 150 ml apricot jam

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 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

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