A gorgeous soft cheesecake. Using up left over cake for the base. Perfect after a winter Roast
283ml pot double cream
2 x 300g tubs soft cheese
50g caster sugar
200g white chocolate
1 tin peaches
left over cake (around 400g) or same amount in biscuits
Break the chocolate into a glass bowl, then put over a pan of simmering water to melt. Leave to cool.
Break up your leftover cake, untill it remains crumble like. Press into a 24cm tin. Press it down & up the sides, about half way. TIP use a potato masher to make a firm press. Bake for 10 minutes at 160c. Leave to cool
Whisk the cream, cheese & sugar together, with a electric beater. Add the cooled white chocolate, combined well. Now add all the juice from the tin peaches gradually, mixing continually. Chop 3/4 of the peaches into small pieces, set aside.
Spoon half the cheesecake mixture onto the leftover cake. Scatter the chopped peaches all over. Top with the rest of the cheesecake mixture.
Cover and refrigerate overnight. To serve decorate with the remaining peaches.