Recipe

Peach melba cheesecake

Aug 31, 2011 2:00pm
  • 40 mins preparation
  • Serves 12
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Ingredients

Peach melba cheesecake
  • 150 gram granita biscuits or wheatmeal biscuits
  • 75 gram butter, melted
  • 2 teaspoon powdered gelatine
  • 500 gram cream cheese, chopped, at room temperature
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 300 millilitre cream
  • 400 gram tub peach slices in juice, drained
  • 85 gram packet raspberry flavoured jelly crystals

Method

Peach melba cheesecake
  • 1
    Grease and line a 6cm-deep, 22cm round springform pan with baking paper. Process biscuits to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Chill until needed.
  • 2
    Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug; stir until completely dissolved. Cool slightly.
  • 3
    Process cream cheese, sugar, vanilla and cream until smooth. With motor running, add gelatine mixture until combined.
  • 4
    Arrange peaches over biscuit base. Spoon cream cheese mixture over peaches; smooth surface. Cover with plastic wrap; chill for 3 hours or until firm.
  • 5
    Combine jelly crystals and 1 cup boiling water in a medium heatproof bowl; stir until jelly is completely dissolved. Stir in 200ml cold water. Set aside to cool. Pour jelly gently over chilled cheesecake. Chill for 3 hours or until set.

Notes

Fresh pineapple, kiwifruit and pawpaw contain an enzyme that prevents jelly setting.

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