white chocolate & Peach Cheesecake

Method

• step 1

  Break the chocolate into a glass bowl, then put over a pan of simmering water to melt. Leave to cool.

• step 2

  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

• step 3

  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.

• step 4

  Spoon half the cheesecake mixture onto the leftover cake. Scatter the chopped peaches all over. Top with the rest of the cheesecake mixture.

• step 5

  Cover and refrigerate overnight. To serve decorate with the remaining peaches.