Peach Melba cheesecake recipe | Good Food
A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis, from BBC Good Food.
Ingredients
- 100g butter melted, plus a little extra for the tin
- 200g crunchy biscuit (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 raspberry
- 3 really ripe peaches peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
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