Peach Melba cheesecake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Medium
Ingredients
For the base
- 200 g Digestive biscuits
- 100 g Butter (unsalted)
For the filling
- 500 g Ricotta
- 200 g Crème fraîche
- 3 Egg(s) (free range)
- 175 g Unrefined golden caster sugar
- 1 tbsp Honey
- 1 Lemon zest only
- 2 tsp Vanilla extract
- 200 g Raspberries fresh
- 2 Peach(es) ripe
To dust
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Using butter grease the sides and base of a 20cm/8” springform/loose bottomed cake tin.
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2
Crush the biscuits in a plastic bag with a rolling pin or in a food processor, until they look like fine breadcrumbs.
For this step you'll need:
- 200g Digestive biscuits
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3
Mix the crushed biscuits with the melted butter, then tip into the cake tin and press down into the base to form an even layer. Bake in the oven for 10 minutes, then cool.
For this step you'll need:
- 100g Butter (unsalted)
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4
Place the ricotta, crème fraiche, eggs, sugar, honey, lemon zest and vanilla extract into a large bowl or food processor, and blend until smooth and well combined.
For this step you'll need:
- 500g Ricotta
- 200g Crème fraîche
- 3 Egg(s) (free range)
- 175g Unrefined golden caster sugar
- 1 tbsp Honey
- 1 Lemon zest only
- 2tsp Vanilla extract
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5
Peel, stone and dice 1 of the peaches and gently stir into the mixture along with 100g of the raspberries. Pour onto the biscuit base in the cake tin and gently spread evenly.
For this step you'll need:
- 1 Peach(es) ripe
- 100g Raspberries fresh
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6
Bake in the oven for 40-45 minutes, or until the cheesecake is pale golden brown on the top and wobbles slightly in the middle. Cover with foil, turn off the oven and allow to cool with the oven door slightly open. Then chill in the fridge overnight.
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7
Carefully run a knife around the inside edge of the tin and remove the cheesecake from the tin. Transfer to a serving plate.
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8
Slice the remaining peach into thin wedges and place in top of the cheesecake with the remaining raspberries.
For this step you'll need:
- 1 Peach(es) ripe
- 100g Raspberries fresh
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9
Dust with icing sugar and serve.