Photo: Toa Heftiba
Peach Melba cheesecake
8 ingredients
30 min
CUTS INTO 10 slices
openrecipes
A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis
Estimated Nutrition (whole recipe, rough)
616
Calories
14g
Protein
35g
Fat
65g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g butter , melted, plus a little extra for the tin
- 200g crunchy biscuits (we used Fox's butter biscuits)
- 600g soft cheese
- 100g icing sugar , plus extra to taste
- 2 tsp vanilla extract
- 300ml pot double cream
- 450g raspberries
- 3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes