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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loulout's picture
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This was a huge hit in my house! Enjoyed by all. Absolutely delicious, very easy to make and I had no problems with it setting like some people seem to have had. Will definitely make this again.

Piggy's picture

I use extra thick double cream and that makes it set much better

AnnemiekeEngels's picture

Very happy indeed with this cheesecake! We used half ricotta and half Philadelphia, and whisked the cream well before adding. We set it in the freezer and it was already ready to eat by the time our patience ran out two hours later! Delicious.

thomaspcat's picture

I have made this cheesecake a couple of times for church lunches. It's a popular dessert and always looks good, taste wonderful and the first to go. x

katieheeks's picture
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Despite being hopeless in the kitchen I made this cheesecake and had no issues with setting in the fridge overnight. On a friends advice I did half the soft cheese ammount and change it for ricotta. I did go for the tinned peaches aswell. really really really easy! It went down a treat with everyone and actually looked just at good as the picture!

krisser's picture

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.

janinthekitchen's picture

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.

megz1505's picture
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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!

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

nicoladavis's picture
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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.

helenglanville's picture
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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

ginag61's picture
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I have made this cheesecake a few times.Absolutely wonderful.Great texture,not too sweet and so easy to make.
Everybody loves it.

gregiam's picture
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YUM. One star.

cookeryqueen's picture
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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!

loucambo's picture
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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

marioncole's picture
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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

12pepsi12's picture

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.

ellielevy's picture

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

andiet's picture
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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.

wfraser's picture
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So easy and so yummy, this was wolfed down in no time!

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