Peach Melba Cheesecake

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 150
    g biscuits (cookies, shredded wheatmeal suggested)
  • 75
    g butter (melted)
  • 2
    teaspoons gelatin (powdered)
  • 500
    g cream cheese (room temperature, chopped)
  • 12
  • 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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DIRECTIONS

  • 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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