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
1. Start by making the base. Crush up the digestive and cookies until fine and place in a large mixing bowl
2. 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
3. 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
4. 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
5. Add the peach liqueur, peach juice, vanilla essence and icing sugar and combine again
6. 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
7. Decorate the top with the remaining diced peach and freeze dried raspberries
8. Cover with cling-film and pop back into the fridge overnight
9. When ready to serve, remove from the tin and cut into slices. Serve at room temperature (keep stored in the fridge)