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White Chocolate Raspberry Melba Cheesecake
White Chocolate and Raspberry Melba Cheesecake
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
COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill.
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.
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.
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.
Recipe or Meal Type
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