Skip to navigation Skip to content
Baked cheesecake topped with peaches and raspberries Tried & Tested

Peach Melba cheesecake

Read reviews
3.5 stars based on 2 ratings

This cheesecake uses the classic combination of raspberries and peaches and is baked in the traditional New York style. A perfect Summer dessert  or for afternoon tea with friends.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the base

  • 200g 7⅛ oz Digestive biscuits
  • 100g 3½ oz Butter (unsalted)

For the filling

  • 500g 17⅝ oz Ricotta
  • 200g 7⅛ oz Crème fraîche
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tbsp 1tbsp Honey
  • 1 1 Lemon zest only
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Raspberries fresh
  • 2 2 Peach(es) ripe

To dust

  • Icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Using butter grease the sides and base of a 20cm/8” springform/loose bottomed cake tin.

  2. Classic mode Step 2

    Crush the biscuits in a plastic bag with a rolling pin or in a food processor, until they look like fine breadcrumbs.

    Ingredients for this step

    • 200g 7⅛ oz Digestive biscuits
  3. Classic mode Step 3

    Mix the crushed biscuits with the melted butter, then tip into the cake tin and press down into the base to form an even layer. Bake in the oven for 10 minutes, then cool.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
  4. Classic mode Step 4

    Place the ricotta, crème fraiche, eggs, sugar, honey, lemon zest and vanilla extract into a large bowl or food processor, and blend until smooth and well combined.

    Ingredients for this step

    • 500g 17⅝ oz Ricotta
    • 200g 7⅛ oz Crème fraîche
    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tbsp 1tbsp Honey
    • 1 1 Lemon zest only
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Peel, stone and dice 1 of the peaches and gently stir into the mixture along with 100g of the raspberries. Pour onto the biscuit base in the cake tin and gently spread evenly.

    Ingredients for this step

    • 1 1 Peach(es) ripe
    • 100g 3½ oz Raspberries fresh
  6. Classic mode Step 6

    Bake in the oven for 40-45 minutes, or until the cheesecake is pale golden brown on the top and wobbles slightly in the middle. Cover with foil, turn off the oven and allow to cool with the oven door slightly open. Then chill in the fridge overnight.

  7. Classic mode Step 7

    Carefully run a knife around the inside edge of the tin and remove the cheesecake from the tin. Transfer to a serving plate.

  8. Classic mode Step 8

    Slice the remaining peach into thin wedges and place in top of the cheesecake with the remaining raspberries.

    Ingredients for this step

    • 1 1 Peach(es) ripe
    • 100g 3½ oz Raspberries fresh
  9. Classic mode Step 9

    Dust with icing sugar and serve.