Peach Melba cheesecake

Combine these two classic desserts.

  • 30 mins preparation
  • 15 mins cooking
  • 8 hrs marinating
  • Serves 12
  • Print
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
  • 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


Peach Melba cheesecake
  • 1
    Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and side of the pan.
  • 2
    Process 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.
  • 3
    Add 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.
  • 4
    Beat cream cheese in a large bowl of an electric mixer until smooth. Beat in juice, sugar, condensed milk and extract. Beat in gelatine mixture.
  • 5
    Beat 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.
  • 6
    To 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.
  • 7
    To 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.
  • 8
    Transfer the cheesecake to a cake stand. Top with peaches, some of the sauce and almonds.


Not suitable to freeze or microwave.

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