Peach Melba Cheesecake©


  • 2.4oz-70g digestive biscuits
  • 6.3oz-180g white chocolate cookies
  • 3.5oz-100g unsalted butter
  • 2 teaspoons orange flavouring
  • 5.2oz-150g mascarpone cheese
  • 7oz-200g fresh raspberries
  • 10.1fl oz-300ml double cream
  • 5.2oz-150g light soft cheese
  • 6 tablespoons peach juice (from the tinned peaches)
  • 3.5oz-100g icing sugar
  • 5.2oz-150g tinned peaches (diced)
  • 1.7oz-50g tinned peaches (diced)
  • 3.5oz-100g fresh raspberries


  1. Start by making the base. Crush up the digestive and cookies until fine, in a large mixing bowl. Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
  2. Pour the mix into the bottom of a lightly greased 20cm/8” deep round loose bottomed/spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge for 1 hour to cool
  3. When the base is set, in a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed and can make peaks- do not over mix so it becomes stiff. Add the orange flavouring, peach juice and icing sugar and combine again
  4. Finally, using a wooden spoon, stir through the diced peach and fresh raspberries until they are evenly distributed. Spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge overnight
  5. When ready to serve- remove from the tin and decorate the top with diced peach and fresh raspberries. Cut into slices and serve at room temperature (keep stored in the fridge)

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