Peach Melba cheesecake

Peach Melba cheesecake

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(17 ratings)

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Cooking time

Prep: 30 mins Plus overnight chilling no cook

Skill level

Moderately easy

Servings

Cuts into 10 slices

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

Nutrition and extra info

Nutrition info

Nutrition per slice

kcalories
562
protein
7g
carbs
28g
fat
47g
saturates
30g
fibre
2g
sugar
20g
salt
0.9g

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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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.

Recipe from Good Food magazine, August 2012

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Comments

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docile1972's picture

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!

traywatson's picture
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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!

heatherjdw's picture
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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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