Save to your scrapbook

    Peach Melba Cheesecakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Peach Melba Cheesecakes

    • Vegetarian
    • Preparation time: 15 minutes, plus 20-30 minutes chilling
    • Cooking time: 5-7 minutes
    • Total time: 20-22 minutes, plus 20-30 minutes chilling 25 minutes

    Serves: 6


    • 1 vanilla pod
    • 3 tbsp golden caster sugar
    • 2 Waitrose Perfectly Ripe Peaches, stoned and cubed
    • 150g essential Waitrose Raspberries
    • 50g butter
    • 100g essential Waitrose Digestive Biscuits, crushed
    • 200g tub essential Waitrose Light Soft Cheese
    • 300ml pot essential Waitrose Whipping Cream


    1. Make the Melba sauce by pouring 125ml cold water into a small saucepan with the vanilla pod and sugar. Bring to the boil and boil for 2-3 minutes until syrupy. Add the peaches and simmer for 3-4 minutes to allow the fruit to soften but not lose its shape. Remove from the heat, stir in the raspberries and allow to cool. Take out the vanilla pod and reserve
    2. Melt the butter and stir in the biscuit crumbs, mix together well then divide between 6 tumblers
    3. Place the soft cheese in a mixing bowl and beat with a wooden spoon to soften. Scrape the seeds from the vanilla pod and add to the soft cheese, with the cream. Beat using an electric hand-whisk until thick. Divide between the tumblers, spooning onto the biscuit base, and chill for 20-30 minutes. When ready, pour the sauce onto the cheesecakes.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars