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Peach Melba Cheesecake
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 45 min
- Yield
- 1.00 Cheesecake, serving(s)
Categories
- Dessert
Cuisine
- multicultural
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Peach Melba Cheesecake brings together 150 g biscuits (cookies, shredded wheatmeal suggested), 75 g butter (melted), 2 teaspoons gelatin (powdered) in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 150 g biscuits (cookies, shredded wheatmeal suggested)
- 75 g butter (melted)
- 2 teaspoons gelatin (powdered)
- 500 g cream cheese (room temperature, chopped)
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 300 ml cream
- 400 g peaches (sliced in juice, drained)
- 85 g jelly crystals (jello, raspberry flavoured)
- 1 cup water (boiling)
- 200 ml water (cold)
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Instructions
Grease and line a 6cm deep, 22cm round springform pan with baking paper.
Process biscuits to make fine crumbs and then add butter and process until combined.
Press mix evenly over base of prepared pan and chill till needed.
Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug and stir until completely dissolved, cool slightly.
Process cream cheese, sugar, vanilla and cream until smooth.
With motor running, add gelatine mixture until combined.
Arrange drained peaches over the biscuit base and spoon cream cheese mixture over peaches and smooth the surface.
Cover with plastic food wrap and chill for 3 hours or until firm.
Combine the jelly crystal and 1 cup boiling water in a medium heatproof bowl and stir until jelly is completely disssolved and then stir in 200ml cold water and set aside to cool.
Pour jelly gently over cheesecake and chill for 3 hours or until set.
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