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Mini Cheesecake with
Peach Sauce
 For the base
- 200gm Finely chopped almonds or peanuts
- 40gm melted butter
mix the ingredients and divide mixture into 12 paper-lined muffin tins. Keep chilled.
Topping
- 500gm cream cheese at room temperature
- 200ml milk
- 120gm caster sugar
- 2tbsp rum or ¼ tsp almond essence
- 15gm gelatine dissolved in 50ml water
- 1 can peaches in syrup
- blend all the ingredients except peaches until smooth.
- spoon into the prepared bases
- keep in freezer until frozen
- blend the peaches and syrup till smooth
- when serving the cheese-cake, place 2 tablespoons of the peach sauce on a plate
- peel the paper from the cheesecake and place on the sauce, base up.
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Last modified: December 16, 2002
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