Peach Melba Cheesecake

"From recipe +. DO NOT included 6 hours of chilling time (2 x 3 hour stints), definately a recipe to start early morning for that night."
photo by a user photo by a user
Ready In:
1 Cheesecake


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


  • 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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