Peach Melba Cheesecake Recipes

PEACH MELBA CHEESECAKE

Steps:

• Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
• Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
• In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
• Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

PEACH MELBA CHEESECAKE

Steps:

• In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar.

PEACH MELBA

Steps:

• In a small saucepan, bring water and sugar to a boil. Stir in lemon juice and vanilla. Reduce heat to low. Place peach halves cut side up in pan; cook for 5-8 minutes or until tender. Remove from the heat. Cool peaches in syrup for 30 minutes. , Remove peaches with a slotted spoon and place cut side down in a shallow dish. Cover and refrigerate for 2-4 hours or until chilled., In a small microwave-safe bowl, heat raspberry jam for 20 seconds; stir until smooth. Place peach halves cut side up in dessert dishes. Top with ice cream; drizzle with jam.

PEACH MELBA CHEESECAKE

Steps:

• 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.

PEACH MELBA

Steps:

• Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
• Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
• When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
• To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
• To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

PEACH MELBA CHEESECAKE

Steps:

• 1. In a large bowl,combine the cookie crumbs,butter and egg white.Press onto the bottem of a 9in.springform pan,set aside.
• 2. In a large bowl,beat cream cheese and sugar till smooth.Beat in the sour cream,Flour and vanilla.Add egg substitute,beat on low speed juuntill combine. Stir in peaches,pour over crust.Place pan on baking sheet.
• 3. Bake at 325*for 1 hour,or until center is almost set.Cool on a wire rack for 10 minutes.Carefully run a knife around edge of pan to loosen,cool 1hr longer,Refrigerate overnight.Spread preserves over the top.Garnish with raspberries and additional peaches.