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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
Credit to : bbcgoodfood.com
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