Peaches and cream cheesecake recipe

Need a summer dessert that combines the traditional and the modern? Our sumptuous cheesecake ticks all the boxes.
peaches and cream cheesecake on cake stand

This classic peaches and cream cheesecake is topped with sweet, syrupy poached peaches for a delightful summer dessert.

Looking for more no-bake cheesecakes, peach desserts or more cheesecakes?





Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and sides of the pan.


Process biscuits until fine crumbs form. Add the coconut and melted butter; process until just combined. Stir through macadamias. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Refrigerate while preparing the filling.


Add the gelatine to the water in a small, heatproof jug. Stand the jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.


Beat the cream cheese and vanilla in the large bowl of an electric mixer until smooth. Beat in the sugar, condensed milk, then juice. Beat in the gelatine mixture.


In a separate bowl, beat the cream in with an electric mixer until soft peaks form; fold into cream cheese mixture. Pour mixture over the prepared biscuit base. Cover; refrigerate overnight.


Make poached peaches: Score a cross in the top of each peach. Combine sugar and water in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Cut a circle of baking paper slightly larger than saucepan. Add whole peaches to pan; cover surface with the baking paper. Simmer gently for 10 minutes, depending on ripeness of peaches, or until almost tender. Remove from heat and cool in syrup. Peel peaches and cut cheeks from the flesh, transfer to a bowl. Refrigerate until ready to use.


Return the syrup to the stove and boil, uncovered, for about 15 minutes or until syrup has reduced to about 1 cup. 8 Transfer cheesecake to a cake stand. Top with peaches, almonds and flowers, if using. Serve with syrup, if desired.

This is quite a soft set cheesecake. If the weather is hot, increase the gelatine by ½ level teaspoon for a firmer set

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