Member recipe
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white chocolate & Peach Cheesecake

By gemmaeyre (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • set over night
  • Easy
  • Serves 12
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


  • 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.
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