Peach Melba Cheesecake from Allonby Tearooms
Peach Melba Cheesecake – This no-cook cheesecake is a hit at Allonby Tearooms and Brenda shares her party favourite with us.
Preparation: 30 mins, plus overnight chilling
100g butter, melted, plus a little extra for the tin
200g crunchy biscuit (we used Fox’s butter biscuits)
600g soft cheese
100g icing sugar, plus extra to taste
2 tsp vanilla extract
300ml pot double cream
3 ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use butter to help the paper stay in place. Crush the biscuits to crumbs, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue until combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.
Spoon the mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake with the back of a dessert spoon or spatula. Set in the fridge overnight.
In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
Bring the cheesecake to room temperature. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve.
Check out another recipe from Brenda.