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White Chocolate and Raspberry Melba Cheesecake

White Chocolate and Raspberry Melba Cheesecake
30 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups biscuit crumbs
  • 80g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 400g can sweetened condensed milk
  • 2 teaspoons gelatine dissolved in ¼ cup boiling water
  • 200g CADBURY White Chocolate Melts, melted and cooled slightly
  • 1 cup thickened cream, whipped
  • 1 punnet raspberries, pureed
  • 1 teaspoon vanilla
  • 4 peaches, thickly sliced
  • Pure icing sugar, for dusting
  • Raspberries extra, for decoration, optional

How to make it

  1. COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill.
  2. BEAT the PHILLY and condensed milk with an electric mixer until just combined. Add the gelatine and chocolate to the PHILLY and mix until smooth. Gently fold through the cream.
  3. DIVIDE mixture into 2 and stir the raspberries through one half and vanilla through the other. Pour the vanilla mixture over the prepared base. Then top with raspberry mixture. Chill for 3 hours or until set.
  4. DUST the peach slices with icing sugar then char grill for 1-2 minutes each side. Allow to cool then place onto the cheesecake with extra raspberries. Serve immediately.
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