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 brick-style cream cheese, softened

brick-style 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

large, ripe peaches

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 13 x 9” (33 x 23 cm) baking pan. Bake at 350°F (180°C) 10 minutes.
2. For filling: beat cream cheese and sugar until very smooth. Add eggs and vanilla and beat just until uniformly combined (do not over-mix). Pour over crumb crust.
3. Bake for 25 to 30 minutes or until slightly puffed around edges but still a little jiggly in centre. Cool to room temperature. Cover tightly and refrigerate for at least 3 hours or until set. (Cheesecake can be prepared up to this point and held in refrigerator for up to 3 days.)
4. For topping: to peel peaches, pour boiling water over peaches in a bowl. Drain and add cold water until cool enough to handle; drain well. Slip off skins; slice peaches thinly. Toss with lemon juice. Arrange over cheesecake. Melt jam in saucepan or microwave; brush over peaches. Cut into squares to serve.

Tips

• To make entirely ahead, or if serving over a couple of days, toss peaches with lemon juice and apricot jam and reserve separately. Spoon peaches over individual portions to serve.
• When out of season, replace fresh peaches with 4 cups/1 L well-drained, canned sliced peaches.