Peachy Fridge Cheesecake


  • 200 g ginger biscuits, finely crushed
  • 30 ml (2 T) honey
  • 65 ml (¼ C) 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 (½ C) castor sugar
  • 250 ml (1 C) cream
  • 1 x 825 g can Rhodes Peach Slices in Syrup, drained


  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 Peach Slices and serve.


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