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Peach Cheesecake Bars
Ingredients
- Gluten free cinnamon shortbread
- 140 g unsalted butter softened
- 125 g light brown soft sugar
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 240 g plain gluten free flour blend
- 65 g almond flour
- 1 tsp cinnamon ground
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- Cheesecake filling
- 450 g full-fat cream cheese room temperature
- 60 g full-fat plain room temperature; or greek-style yoghurt
- 100 g granulated sugar
- 1 1/2 tbsp cornstarch us; or cornflour; UK
- 2 eggs room temperature
- 1 tsp vanilla bean paste or 2 tsp vanilla extract
- Peach filling
- 4 peaches about 600g; 1 cm; pitted and cut into about 1/2-inch slices; medium; fresh; Make sure that your peaches aren't overly ripe - they should be juicy and flavourful but not too soft. You can use them skin-on or peeled, whichever you prefer.
- 2 tbsp granulated sugar
- 1 tbsp cornstarch us; or cornflour; UK
- 1/4 tsp cinnamon ground
Directions
Directions aren't available for this recipe.
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