Make Peach Melba Cheesecake in your party and surprise your guests with your delicious and yummy cake.
- 100g butter, melted, plus a little extra for the tin
- 600g soft cheese
- 200g crunchy biscuits
- 2 tsp vanilla extract
- 100g icing sugar, plus extra to taste
- 300ml pot double cream
- 3 ripe peaches, peeled them off and diced into raspberry-sized chunks
- 450g raspberries
Line the sides and base of a 20cm springform or loose-bottomed tin with baking parchment, make use of blotches of butter to help the paper wrap and stay around the sides. Place the biscuits in a plastic food bag and mash them to morsels utilizing a rolling pin, then blend thoroughly with the softened butter. Tip into the arranged tin and push down tightly to make an even base. Chill it when you prepare the filling. Now put the vanilla, soft cheese, icing sugar in a bowl, and then beat with an electric blender until it becomes smooth. Pour the cream and continue beating the mixture, until it is combined. Scatter it over half of the peach chunks and 100g of the raspberries. Fold in with merely a few folds using a spatula, as you amass the cheesecake.
Wedge the cream mixture onto the biscuit base, particularly from the edges towards inwards. Smooth the top of this cake down with the backside of a spatula or dessert spoon. Leave the mixture overnight to settle down in the fridge. In a food processor, saturate 250g of the leftover raspberries, sift, blend back in 1 tablespoon of the seeds, if you wish, and add icing sugar to it. Add canned peach juice or water to make it saucy and freeze until serving.
Bring the Peach Melba cheesecake to room temperature about 30 minutes prior to serving. If you are using a loose-bottomed tin, and want to unmould by placing on top of a can, then slowly pull down the sides of the tin and remove the base and lining paper. Spread the remaining peach chunks and raspberries over the cheesecake, drip over some of the sauce and serve it.
You can buy cheese online and other ingredients that are used in cheesecake from theEasymarket.com.