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Peach Melba Cheesecake

Peach Melba Cheesecake

Recipe Submitted By: bakingmad

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.

Equipment - You will need an 8” springform cake tin.

Preparation Time	20 minutes
Baking Time	50 minutes
Portions	Serves 6-8
Skill Level	Medium
Average Rating

Peach Melba Cheesecake Ingredients

100 grams	Butter unsalted, melted & some for greasing
200 grams	digestive biscuits
500 grams	ricotta cheese
200 grams	creme fraiche
3	Free Range Eggs
175 grams	Golden Caster Sugar (Billington's)
1 tbsp	clear honey
	Zest of 1 lemon
2 tbsp	Vanilla Extract (Nielsen-Massey)
200 grams	fresh raspberries
2	ripe peaches
	Icing Sugar (Silver Spoon Homegrown) for dusting

This recipe uses

How to make Peach Melba Cheesecake

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 180°C,Gas 4. Using butter grease the sides and base of a 20cm/8” springform/loose bottomed cake tin.
Crush the biscuits in a plastic bag with a rolling pin or in a food processor, until they look like fine breadcrumbs.
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.
Place the ricotta, creme fraiche, eggs, sugar, honey, lemon zest and vanilla extract into a large bowl or food processor, and blend until smooth and well combined.
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 . 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.
Carefully run a knife around the inside edge of the tin and remove the cheesecake from the tin. Transfer to a serving plate. Slice the remaining peach into thin wedges and place in top of the cheesecake with the remaining raspberries.
Dust with icing sugar and serve.

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