Peach Melba cheesecake

Peach Melba cheesecake

By
From
How to Cook Desserts
Serves
8-10
Photographer
Peter Cassidy

Seasonality and quality of ingredients are key here, as you need fragrant, juicy stone fruit and berries that are in their prime. Vary the fruits to reflect the seasons, for example plums in autumn, or figs with pomegranate seeds in winter. Peach nectar is a thick peach juice available from many supermarkets. Alternatively, you can purée 4 or 5 skinned, stoned fresh peaches for the quantity needed and sweeten it to taste with sugar. You will need a 23cm round springform cake tin.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
85g unsalted butter
85g digestive biscuits
85g ginger nut biscuits
1 ball preserved stem ginger in syrup, drained

For the filling

Quantity Ingredient
120g raspberries
2 tablespoons icing sugar
150ml creme fraiche
600g cream cheese
55g golden caster sugar
2 tablespoons cornflour
2 eggs
2 extra yolks
150ml peach nectar

For the topping

Quantity Ingredient
3 ripe peaches
1 tablespoon lemon juice
120g raspberries

For the glaze

Quantity Ingredient
5 tablespoons peach jam
1/2 lemon, juiced

Method

  1. Heat the oven to 200°C.
  2. To make the base, melt the butter. Put the biscuits into a strong plastic bag and crush with a rolling pin, or whiz briefly in a food processor and tip into a bowl. Chop the preserved stem ginger finely, add it to the bowl with the melted butter and mix everything together. Press this mixture over the base of the tin and bake in the oven for 10 minutes, then remove and leave to cool. Reduce the oven temperature to 150°C.
  3. Meanwhile, to make the filling, put the raspberries in a small bowl, sprinkle over the icing sugar and set aside. In a separate, large bowl, beat the crème fraîche into the cream cheese with a wooden spoon until the mixture is smooth. Add the sugar, cornflour, eggs and extra yolks and the peach nectar to the creamed mixture and beat well until combined. Crush the raspberries lightly with the back of a fork, just enough to release some of their juices, but not to break them up, and add them to the cream cheese mixture. Stir them through the mixture quickly and lightly, using a large metal spoon. Do not over-mix; the mixture should have little pockets of raspberries and swirls of marbled raspberry juice running through it.
  4. Pour over the biscuit base and bake in the lower half of the oven for 45–60 minutes, or until the filling has just set; there should be a slight uniform wobble. Leave to cool in the tin, then chill in the fridge for at least 2 hours.
  5. Meanwhile, to prepare the topping, cut the peaches in half, remove the stones and cut each peach half into 5 or 6 slices. Put the peach slices into a bowl, pour in the lemon juice and stir gently to coat each peach slice.
  6. To make the glaze, put the jam and lemon juice in a small saucepan over a low heat and warm until the jam begins to bubble. Strain through a sieve into a small bowl.
  7. To assemble, unmould the cheesecake and place on a serving plate. Pat the peach slices dry with kitchen paper and arrange on top. If there are any peach juices left in the bowl, add these to the warm glaze. Arrange the raspberries in the gaps between the peaches. Brush the fruit liberally with the glaze and leave to set for 10–15 minutes. Cut into wedges to serve.
Tags:
leiths
desserts
baking
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