Peach Melba cheesecake

Peach Melba cheesecake

A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Difficulty and servings

Moderately easy

CUTS INTO 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

plus overnight chilling NO COOK

Method

  1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
  2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
  3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
  4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
  5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

PER SLICE

562 kcalories, protein 7.0g, carbohydrate 28.0g, fat 47.0 g, saturated fat 30.0g, fibre 2.0g, sugar 20.0g, salt 0.9 g

Recipe from Good Food magazine, August 2012.

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Latest comments and suggestions

  • Binder photo Hezz

    04 August 2012

    Hezz rated and commented on this recipe

    5 stars

    This is a very tasty summer cheesecake & was very easy to do & ideal for a dinner party. The only thing I did was add a vanilla pod, which added an extra depth. It went down very well, even a cheesecake hating guest enjoyed.

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  • Binder photo Tracey Watson

    06 August 2012

    Tracey Watson rated and commented on this recipe

    5 stars

    I've made this a couple of times now - it is extremely easy to make, and absolutely delicious! I even went home one lunch hour and whizzed it up, ready for a garden party in the evening. Friends that don't normally like cheesecake were asking for more! I didn't make the coulis though - only because of time more than anything! Thanks so much for such a fab recipe!

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  • Binder photo Doc

    09 August 2012

    Doc commented on this recipe

    I made this a few weeks ago and it was not a success . Once the springform tin was released, after chilling for 12 hours, it collapsed onto the plate. The "relaxed" cheesecake did taste good but looked a mess. I will try this again, but will whip the cream until stiff next time then fold in the cream cheese which I suspect, will help with the setting!

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  • Binder photo wendywoo

    12 August 2012

    wendywoo rated and commented on this recipe

    5 stars

    So easy and so yummy, this was wolfed down in no time!

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  • Binder photo Andie GF

    15 August 2012

    Andie GF rated and commented on this recipe

    2 stars

    Hmm, OK but I prefer the other no bake strawberry cheesecake (in four easy steps) on this website. Its simpler and just seems to work better. If I feel the need to have peaches and raspberry, I would just maybe stew some peaches and have the raspberries fresh.

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  • Binder photo eml7

    21 August 2012

    eml7 commented on this recipe

    Did not work at all - the cheesecake topping did not set even after 2 days in the fridge!

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  • Binder photo Jane

    21 August 2012

    Jane commented on this recipe

    I made this with my daughter, but although it tasted great it didnt set despite an overnighter in the fridge and was renamed Melba Mess.

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  • Binder photo Madge

    23 August 2012

    Madge rated and commented on this recipe

    1 stars

    What a disaster, made it for a special family meal and had to chuck it. Mixture was runny wheni poured it into the tin and didn't set - really disappointed that a recipe could go so wrong when they are meant to be tested so thoroughly

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  • Binder photo LouCambo

    23 August 2012

    LouCambo rated and commented on this recipe

    5 stars

    This recipe is really good, I make it with the fruit on top, The only problem with this recipe as other comments have said: there is too much cream - use 3 quarters of the cream and more vanilla Perfect for any occasion

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  • Binder photo CookeryQueen

    24 August 2012

    CookeryQueen rated and commented on this recipe

    4 stars

    Thought I was the only one that had problems with it taking 2 days to set! However , I have made it again today with LouCambo's idea of using 3/4 of the amount of cream and Doc's idea of whipping the cream first and it was perfect. Thanks for help! Great taste!

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  • Binder photo Greg Bake

    27 August 2012

    Greg Bake rated and commented on this recipe

    1 stars

    YUM. One star.

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  • Binder photo goodfood

    27 August 2012

    goodfood rated and commented on this recipe

    5 stars

    I have made this cheesecake a few times.Absolutely wonderful.Great texture,not too sweet and so easy to make. Everybody loves it.

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  • Binder photo heleng

    29 August 2012

    heleng rated and commented on this recipe

    5 stars

    I followed the recipe and it turned out perfectly. Enjoyed by everybody.some even had seconds it was so yummy.Would definitely make again x

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  • Binder photo NICOLA

    09 September 2012

    NICOLA commented on this recipe

    my daughter made this for a family birthday celebration, tasted delicious but didn't set despite an hour in the freezer! we had to serve it in bowls! very disappointing. won't make again as there are lots of better recipes.

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  • Binder photo NICOLA

    09 September 2012

    NICOLA rated this recipe

    3 stars

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  • Binder photo nicki smith

    25 September 2012

    nicki smith rated and commented on this recipe

    4 stars

    I whipped the cream loosely before adding and it was fine, no problem with not setting. Very tasty.

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  • Binder photo Megan Lee

    02 October 2012

    Megan Lee rated and commented on this recipe

    4 stars

    This was a yummy cheesecake, quick and easy to make, didn't really have any problems with it setting, just had to make sure once you added the cream you whisked well for a little while to make it stiffer. Very tasty will be making again!

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  • Binder photo jan

    25 October 2012

    jan commented on this recipe

    This is the first failure I have had using recipes from your web page. Where was the setting agent? Even after 12 hours, the ingredients listed did not set in the fridge. What a waste.

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  • Binder photo Krisser

    15 February 2013

    Krisser commented on this recipe

    I made this cheesecake and had no problems with it setting when I combined the cream with the other ingredients I just made sure I whipped it until firm, this way the cake sets lovely. Tasted really good and the whole family loved it.

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Difficulty and servings

Moderately easy

CUTS INTO 10 slices

Preparation and cooking times

Preparation time

Prep 30 mins

plus overnight chilling NO COOK

Ingredients

  • 100g butter , melted, plus a little extra for the tin
  • 200g crunchy biscuits (we used Fox's butter biscuits)
  • 600g soft cheese
  • 100g icing sugar , plus extra to taste
  • 2 tsp vanilla extract
  • 300ml pot double cream
  • 450g raspberries
  • 3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
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PER SLICE

562 kcalories, protein 7.0g, carbohydrate 28.0g, fat 47.0 g, saturated fat 30.0g, fibre 2.0g, sugar 20.0g, salt 0.9 g

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