Name: peach melba cheesecake
Prep time: 30 min
Total time: 8 h 30 min
Ingredients: 3/4 cup raspberries; 1 cup raspberries; 1/2 cup peach syrup (118 ml) (or 1/2 cup water plus 1/4 cup pureed fresh peaches and 1 more tablespoon sugar); 1 tablespoon sugar; 1 tablespoon corn starch; 1 tablespoon Grand Marnier (optional); 1/2 cup whipping cream (118 ml); 2 teaspoons vanilla; 1 teaspoon unflavored gelatin powder (optional); 21 ounces mascarpone cheese (600 g); 1 cup powdered sugar (100 g); 3 whole peaches chopped into raspberry sized chunks (about 1 3/4 cup); 1 cup raspberries; 2 cups butter cookie crumbs (200 g); 1/3 cup butter melted (85 g)

You’re going to love this no-bake peach melba cheesecake. It’s absolutely divine when made with fresh peaches and raspberries but you can use canned peaches and frozen raspberries for a taste of summer any time.

One of the things I love most about summer is all the fresh fruit. When I was a kid, our neighbors had raspberry bushes and we had a peach tree so we had our fill of fresh raspberries and peaches every summer.

Raspberries and peaches are such a great combination. This peach melba cheesecake combines sweet peaches and tart raspberries with a creamy vanilla mascarpone filling. It’s almost like eating the ultimate berries and cream.

I found the original recipe for peach melba cheesecake on BBC food. A lot of people commented on having trouble getting it to set but everyone said it tasted great.

I substituted mascarpone for cream cheese and reduced the whipping cream quite a bit. I also had to use canned peaches and frozen raspberries because those fruits are not available in Cambodia. Lastly, I doubled the amount a vanilla and made my own raspberry sauce.

Even with frozen and canned fruit, this cheesecake was a knock out dessert. It’s beautiful to look at and absolutely amazing to eat.

Even better, it’s no bake so you don’t have to heat up your kitchen.

peach melba cheesecake

Prep Time 30 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

Crust

2 cups butter cookie crumbs (200 g)
1/3 cup butter melted (85 g)

Filling

1/2 cup whipping cream (118 ml)
2 teaspoons vanilla
1 teaspoon unflavored gelatin powder (optional)
21 ounces mascarpone cheese (600 g)
1 cup powdered sugar (100 g)
3 whole peaches chopped into raspberry sized chunks (about 1 3/4 cup)
1 cup raspberries

Raspberry Sauce

1 cup raspberries
1/2 cup peach syrup (118 ml) (or 1/2 cup water plus 1/4 cup pureed fresh peaches and 1 more tablespoon sugar)
1 tablespoon sugar
1 tablespoon corn starch
1 tablespoon Grand Marnier (optional)

Topping

3/4 cup raspberries

Instructions

Line the bottom of an 8" springform pan with parchment paper.
Mix the cookie crumbs and butter together and press evenly into the bottom of the pan. Refrigerate while you make the filling.
Mix whipping cream, vanilla and gelatin powder together until combined. Beat until stiff peaks form.
Beat in Mascarpone cheese and powdered sugar. Fold in half of the peaches and 1 cup raspberries and then spoon into pan. Use a spatula to even the mixture out.
Cover and refrigerate over night.
For the sauce
Put all the ingredients except Grand Marnier in a saucepan. Heat over medium high heat until the mixture boils and starts to thicken. Remove from heat. Put through a sieve to remove raspberry seeds.
If desired add Grand Marnier to the sauce.
Before serving spread remaining peach chunks and topping raspberries on top of the cheesecake. Drizzle the raspberry sauce over the cake.

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peach melba cheesecake