Peach Melba Cheesecake
Recipe: #15546
November 03, 2014
Categories: Desserts, Cheese, Cream Cheese, Heavy Cream, Butter/Margarine, more
"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 or do the day before."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (158.8 g)
- Calories 323.1
- Total Fat - 25.3 g
- Saturated Fat - 14.6 g
- Cholesterol - 116.4 mg
- Sodium - 248 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 0.4 g
- Sugars - 15.1 g
- Protein - 7.4 g
- Calcium - 92.3 mg
- Iron - 0.5 mg
- Vitamin C - 15.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Grease and line a 6cm deep, 22cm round springform pan with baking paper.
Step 2
Process biscuits to make fine crumbs and then add butter and process until combined.
Step 3
Press mix evenly over base of prepared pan and chill till needed.
Step 4
Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug and stir until completely dissolved, cool slightly.
Step 5
Process cream cheese, sugar, vanilla and cream until smooth.
Step 6
With motor running, add gelatine mixture until combined.
Step 7
Arrange drained peaches over the biscuit base and spoon cream cheese mixture over peaches and smooth the surface.
Step 8
Cover with plastic food wrap and chill for 3 hours or until firm.
Step 9
Combine the jelly crystal and 1 cup boiling water in a medium heatproof bowl and stir until jelly is completely dissolved and then stir in 200ml cold water and set aside to cool.
Step 10
Pour jelly gently over cheesecake and chill for 3 hours or until set.
Tips
No special items needed.
0 Reviews
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