Peach Cheesecake

Ingredients

• 2 peaches
• 1 packet peach jelly
• 1 packet cream powder
• 1 tin cream (qashta)
• 200 g Kiri or Philadelphia cheese
• 1 packet digestive biscuits
• 100 g melted butter
• 114 ml milk

Method

1. Crush the biscuits with the butter, press into a cheesecake tin and freeze for 10 minutes.
2. Whip the cream powder with 114 ml milk, add the cream, half the peach jelly packet and the Kiri and beat well. Pour over the base and chill 2 to 3 hours. Decorate with the peach slices, prepare the remaining half packet of jelly as directed on the box (with half the water), pour it slowly over the cheesecake and refrigerate until the next day.