Peach Melba Cheesecake

Prep Time - 30 minutes (Plus Overnight chilling)

 

 

 

 

Ingredients

 

100g Butter (Melted, plus a little extra for the tin)

200g Crunchy Biscuits

600g Soft Cheese

100g Icing Sugar

2 tsp Vanilla Extract

300ml Pot Double Cream

450g Raspberries

3 Really ripe Peaches (Sliced in to chucks)

 

Method

 

Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

 

Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.

 

Spoon the cream mixture onto the biscuit base, working from the edges inwards, smotth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set overnight in the fridge.

 

In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water to make it saucy and chill until serving.

 

Bring the cheesecake to room temperature about 30 minutes before serving. If using a loose-bottomed tin, unmould by placing on top of a can then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside