250 g packet plain sweet biscuits, crushed
125 g butter, melted
375 g cream cheese, softened
½ cup caster sugar
375 ml can evaporated milk
1 tsp vanilla essence
410 g canned sliced peaches, drained, juice reserved
1 tsp gelatine powder
- Grease and line the base of a 23cm springform pan with baking paper. Mix together biscuit crumbs and butter. Press into pan. Chill until set.
- Beat the cream cheese and sugar until smooth. Gradually beat in milk and vanilla. Heat fruit juice in small saucepan over medium heat. Sprinkle over the gelatine. Stir until dissolved, then allow to cool. Combine the cream cheese mix with the syrup.
- Place fruit over the biscuit base. Pour over cheesecake mix. Refrigerate until set, about 2-3 hr. Serve topped with fresh fruit if desired.