I have never really liked cheesecake and thought that putting cake and cheese together was just mental, but i have recently grown to love cheesecake and thought that they must be quite easy to make and so i thought i would give it go and here is how i made an interesting twist on a classic cheesecake...
100g Butter
Melt the butter in a pan and then turn out the heat.
Place the biscuits in a plastic bag and crush into crumbs with a rolling pin.
Mix the melted butter with the crushed biscuits.
Line the base and sides of a loose-bottomed tin with greaseproof paper.
Tip the mixture into the tin and squash it down to give a even base and place into the fridge while you prepare the filling.
Put the soft cheese,100g of the icing sugar and the vanilla extract into and bowl and whisk until smooth.
Pour in the cream and whisk again.
Add half of the raspberries and 1 chopped up peach into a bowl and mix using a wooden spoon.
Spoon this into the tin and flatten down the top using a spatula, leave to set in the fridge overnight.
Now place the rest of the raspberries and the other peach chopped up into a blender and blend.
Sieve into a glass and leave to chill in the fridge overnight too.
After they have chilled in the fridge overnight pour the peach and raspberry sauce onto the cheesecake and spread it evenly. You can now eat it!!!!
You Will Need:
200g Digestive Biscuits
600g Soft Cheese
150g Icing Sugar
2tsp Vanilla Extract
300ml Double Cream
300g Raspberries
2 Ripe Peaches
