Peach melba fridge cheesecake

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“This is inspired by a peach melba dessert and is the perfect combo of summer peaches and raspberries with a classic cheesecake filling. It's best served chilled, the texture is soft and spoonable. If you like it firmer, add gelatine.”- Hannah Lewry and Claire- Ellen Van Rooyen

Ingredients

For the base:
220 g Woolworths homestyle butter shortbread
3 T brown butter
For the raspberry topping:
225 g frozen or fresh raspberries
¼ cup water
45 g caster sugar
½ lemon, juiced
For the filling:
500 g smooth cream cheese
1 x 385 g can condensed milk
1 lemon, zested and juiced
1 cup cream
For the poached peaches:
4 ripe dessert peaches
2 cups water
1 lemon, juiced
200 g brown sugar

Cooking Instructions

1. Line the base and grease the sides of a 20 cm springform or loose-bottomed cake tin. To make the base, crush the shortbread until fine and place in a bowl with the brown butter. Mix well to combine, then press into the cake tin. Chill for 30 minutes.

2. Meanwhile, make the topping. Place all the ingredients into a small saucepan and cook over a low heat for 10 minutes, or until slightly jammy in consistency. Set aside to cool completely.

3. To make the filling, beat the cream cheese, condensed milk and lemon juice and zest until smooth and creamy. Add the cream and beat again for 2 minutes until stiff.

4. Spoon the filling onto the base and smooth the top. Top with the cooled raspberry mixture and chill overnight.

5. To make the poached peaches, score a small cross in the base of each peach. Place the water, lemon juice and sugar in a saucepan and bring to the boil. Add the peaches and poach for 2 minutes, or until soft. Remove and plunge into iced water to stop the cooking process.

6. Once the peaches are cool, peel and place the skin into the poaching liquid. Bring to the boil again and reduce until syrupy. Strain the syrup and discard the skins. Allow to cool.

7. To serve, unmould the cheesecake onto a serving platter. Arrange the peaches over the top (whole, halved or quartered) and drizzle over the cooled syrup.

Cook’s note: If you want to add gelatine, soak 2 gelatine leaves in water and squeeze out any excess liquid before making the filling. Heat ½ cup of the cream, add the gelatine and stir to dissolve. Allow to cool and mix with the remaining cream. he raspberry syrup can be stored in a jar in the fridge for up to a month and is great poured into soda water or added to cocktails.

Find more cheesecake recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire- Ellen Van Rooyen