Peach Melba Cheesecake©
About the Recipe
This is a very fruity cheesecake that I imagine being served at afternoon tea in a garden on a Summer's day
Ingredients
Base
10.5oz-300g Digestive Biscuits
7oz-200g White Chocolate & Raspberry Cookies
7oz-200g Unsalted Butter
Filling
2 tablespoons Peach Liqueur
8.8oz-250g Mascarpone Cheese
8.8oz-250g Fresh Raspberries
10.1fl oz-300ml Extra Thick Double Cream
8.8oz-250g Soft Cheese
6 tablespoons Peach Juice (from the tinned peaches)
3.5oz-100g Icing Sugar
5.2oz-150g Drained Tinned Peaches (diced)
1 tablespoon Vanilla Essence
Topping
Remaining Tinned Peaches (diced)
Freeze Dried Raspberries
Preparation
Start by making the base. Crush up the digestive and cookies until fine and place in a large mixing bowl
Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
Pour the mix into the bottom of a lightly greased 9” round springform cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is compact with a smooth surface. Pop into the fridge for 1 hour to cool
When the base is set, in a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth and it can make peaks- do not over mix so it becomes too stiff
Add the peach liqueur, peach juice, vanilla essence and icing sugar and combine again
Using a wooden spoon, stir through the diced peach and fresh raspberries until they are evenly distributed. Spoon the mixture on top of the base evenly and smooth it to the edges using the back of a spoon
Decorate the top with the remaining diced peach and freeze dried raspberries
Cover with cling-film and pop back into the fridge overnight
When ready to serve, remove from the tin and cut into slices. Serve at room temperature (keep stored in the fridge)