Peach & Raspberry Cheesecake


What you need:

115g  unsalted butter, melted

1 pack ginger nut biscuits

125g tinned peaches, well drained and cut into chunks

3 200g tubs  light soft cheese

100g caster sugar, plus 1 tbsp

1 tsp vanilla extract

Zest of 1/2 lime

6 gelatine leaves

300ml carton double cream

1/2 x 340g pack  frozen raspberries, thawed

1 tbsp cornflour

What you do:

Use a little of the butter to grease a 23cm nonstick spring clip cake tin

Break the ginger nuts into a food processor and whizz until you have fine crumbs

Mix with the remaining butter and spoon into the cake tin. Press into an even layer, then scatter the peach chunks on top

Beat the soft cheese with the sugar, vanilla extract and lime zest

Place the gelatine leaves in a separate bowl and cover with cold water, leave to soak for 5 mins

Meanwhile, place 100ml of the double cream in a small saucepan and heat until almost boiling

Remove the gelatine from the bowl and squeeze out the excess water

Add to the hot cream and stir until dissolved. Leave to cool

Beat the gelatine cream into the cheese mixture

Whisk the remaining cream until soft peaks form and fold into the cheese mixture

Pour over the peach chunks and biscuit. Chill for at least 3 hours, until set

Meanwhile, place the raspberries in a small saucepan with 50ml water and 1 tbsp caster sugar

Mix the cornflour to a smooth paste with 1 tbsp water. Heat the raspberries, stirring until the sugar dissolves

Add the cornflour paste and increase the heat slightly. Bring to the boil, stirring until thickened. Transfer to a bowl, leave to cool, then cover and chill

Just before serving, run a knife around the inside of the tin and unclip

Place the cake on a plate and spoon over the raspberry sauce.

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