• Ingredients: 12
  • Serves: 8
  • Prep: 30 mins
  • Bake: 45 mins
  • Level: medium

Peach Melba cheesecake with digestive biscuits, butter (unsalted), ricotta, crème fraîche, egg(s) (free range), unrefined golden caster sugar, honey, lemon, vanilla extract, raspberries, peach(es), icing sugar. To make this peach melba cheesecake for 8 persons you will need 30 mins for preparation and 45 mins for baking.


For the base

  • 200g Digestive biscuits
  • 100g Butter (unsalted)

For the filling

To dust


  1. Step 1Preheat the oven to 180°C (fan 160°C, gas mark 4). Using butter grease the sides and base of a 20cm/8” springform/loose bottomed cake tin.
  2. Step 2Crush the biscuits in a plastic bag with a rolling pin or in a food processor, until they look like fine breadcrumbs.

    For this step you will need

  3. Step 3Mix the crushed biscuits with the melted butter, then tip into the cake tin and press down into the base to form an even layer. Bake in the oven for 10 minutes, then cool.

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  4. Step 4Place the ricotta, crème fraiche, eggs, sugar, honey, lemon zest and vanilla extract into a large bowl or food processor, and blend until smooth and well combined.

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  5. Step 5Peel, stone and dice 1 of the peaches and gently stir into the mixture along with 100g of the raspberries. Pour onto the biscuit base in the cake tin and gently spread evenly.

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  6. Step 6Bake in the oven for 40-45 minutes, or until the cheesecake is pale golden brown on the top and wobbles slightly in the middle. Cover with foil, turn off the oven and allow to cool with the oven door slightly open. Then chill in the fridge overnight.
  7. Step 7Carefully run a knife around the inside edge of the tin and remove the cheesecake from the tin. Transfer to a serving plate.
  8. Step 8Slice the remaining peach into thin wedges and place in top of the cheesecake with the remaining raspberries.

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  9. Step 9Dust with icing sugar and serve.