This classic creamy cheesecake is topped with sweet and syrupy poached peaches for a delightful summer dessert you'll crave after every dinner.
Peach Melba cheesecake
Combine these two classic desserts.
- 30 mins preparation
- 15 mins cooking
- 8 hrs marinating
- Serves 12
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Ingredients
Peach Melba cheesecake
- 250 gram butternut snap biscuits
- 75 gram butter, melted
- 2 teaspoon powdered gelatine
- 2 tablespoon water
- 500 gram cream cheese, at room temperature
- 2/3 cup (160ml) lemon juice
- 1/3 cup (75g) caster sugar
- 2 x 395g cans sweetened condensed milk
- 2 teaspoon vanilla extract
- 600 millilitre thickened cream
- 2 tablespoon flaked almonds, toasted
Poached peaches
- 4 (800g) large peaches
- 2 cup (440g) caster sugar
- 1 litre (4 cups) water
Raspberry sauce
- 300 gram frozen raspberries
- 1/3 cup (75g) caster sugar
- 2 tablespoon water
Method
Peach Melba cheesecake
- 1Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and side of the pan.
- 2Process biscuits until fine. Add butter; process until just combined. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Refrigerate.
- 3Add 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.
- 4Beat cream cheese in a large bowl of an electric mixer until smooth. Beat in juice, sugar, condensed milk and extract. Beat in gelatine mixture.
- 5Beat cream in a large bowl with an electric mixer until soft peaks form; fold into cream cheese mixture. Pour mixture over the prepared biscuit base. Cover; refrigerate overnight.
- 6To poach peaches; score a cross in top of each peach. Combine sugar and water in a medium 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 just tender. Cool. Peel and halve peaches.
- 7To make raspberry sauce; combine the raspberries, sugar and the water in a medium saucepan; stir over low heat until sugar dissolves. Simmer, uncovered, for about 2 minutes or until raspberries are soft. Push sauce through fine sieve into a medium jug; discard seeds.
- 8Transfer the cheesecake to a cake stand. Top with peaches, some of the sauce and almonds.
Notes
Not suitable to freeze or microwave.