Peach Melba cheesecake
SERVES 12 PREP AND COOK TIME 45 MINUTES
(+ REFRIGERATION TIME)
250g butternut snap biscuits 75g butter, melted 2 teaspoons powdered gelatine 2 tablespoons water 500g cream cheese, at room temperature ⅔ cup (160ml) lemon juice ⅓ cup (75g) caster sugar 2 x 395g cans sweetened condensed milk 2 teaspoons vanilla extract 600ml cream 2 tablespoons flaked almonds, toasted
4 (800g) large peaches 2 cups (440g) caster sugar 1 litre (4 cups) water
300g frozen raspberries ⅓ cup (75g) caster sugar 2 tablespoons water 1 Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and side of the pan. 2 Process biscuits until fine. Add butter; process until just combined. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Refrigerate. 3 Add gelatine to the water in a small heatproof jug. Stand the jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool. 4 Beat cream cheese in a large bowl of an electric mixer until smooth. Beat in juice, sugar, condensed milk and extract. Beat in gelatine mixture. 5 Beat cream in a large bowl with an electric mixer until soft peaks form; fold into cream cheese mixture. Pour mixture over the prepared biscuit base. Cover; refrigerate overnight. 6 POACHED PEACHES Score a cross in top of each peach. Combine sugar and water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Cut a circle of baking paper slightly larger than saucepan. Add whole peaches to pan; cover surface with the baking paper. Simmer gently for 10 minutes, depending on ripeness of peaches, or until just tender. Cool. Peel and halve peaches. 7 RASPBERRY SAUCE Combine the raspberries, sugar and the water in a medium saucepan; stir over low heat until sugar dissolves. Simmer, uncovered, for about 2 minutes or until raspberries are soft. Push sauce through fine sieve into a medium jug; discard seeds. 8 Transfer the cheesecake to a cake stand. Top with peaches, some of the sauce and almonds. Not suitable to freeze or microwave.