Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/white-chocolate-raspberry-melba-cheesecake/
Home
Recipes
White Chocolate Raspberry Melba Cheesecake
Back
White Chocolate and Raspberry Melba Cheesecake
30 Mins
Prep time
10 Mins
Cooking time
Serves
10
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
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
Cheesecakes |
Desserts
Cuisines
Baking |
Creamy
More recipes you will love
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath