The ever popular fridge cheesecake gets a peach flair. It takes a little time to prepare, but the delicious reward of this summer dessert is well worth it.

Ingredients

• 200 g ginger biscuits, finely crushed
• 30 ml (2 T) honey
• 65 ml butter
• 2 packets lemon jelly
• 250 ml boiling water
• 2 x 230 g tubs creamed cottage cheese
• 10 ml (2 t) vanilla essence
• 125 ml castor sugar
• 250 ml (1 C) cream
• 1 x 825 g can Rhodes Quality Peach Slices in Syrup, drained

Method

1. Mix the biscuits, honey and butter together in a mixing bowl and press the mixture onto the bottom of a pie dish.
2. Set aside.
3. In a separate bowl, dissolve the jelly powder in the boiling water and set aside.
4. Combine the cottage cheese, vanilla essence and sugar in a bowl and beat for 5 minutes.
5. Add the cream and beat until almost thick.
6. Add the jelly and continue to beat for another 2 minutes.
7. Pour into the prepared biscuit base and refrigerate until set.
8. Top with the Rhodes Quality Peach Slices and serve.