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Peaches and cream cheesecake

A delightfully fruity cheesecake, bursting with vibrant flavours. Where possible, make with fresh, in-season peaches.

Peaches and cream cheesecake

Preparation Time: 20 minutes

Serves: 8

Cooking Time: 30 minutes

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Made with a ginger biscuit base, the creamy cheese frosting is flavoured with fresh peaches and lime, for a zesty, fresh flavour. The Hand Blender and its attachments to make this recipe easy to create.

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Ingredients
  • 1 x pack of ginger biscuits 200g (save a few for topping)
  • 100g salted butter
  • 1 lime, juiced
  • 250g mascarpone or cream cheese
  • 150ml double cream, whipped
  • 1 tbsp icing sugar
  • 800g peaches, skins and stones removed
  • 500ml water
  • 50g demerara sugar
  • 1 small tin of peaches for garnish

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Method
  1. Melt the butter in a microwave safe, medium sized bowl.
  2. Place the biscuits in the chopping bowl attachment of the 700W Hand Blender and blend until you have reached a breadcrumb consistency (you may have to do this in two halves).
  3. Mix with the melted butter until all the biscuits are coated with the butter.
  4. Press the biscuit mixture into an 8' inch (preferably loose-bottomed), lined cake tin until smooth and even and place in the fridge to set.
  5. Roughly chop the peaches and place into a large saucepan with the brown sugar. Cover with 500ml of water, bring to the boil and allow to simmer until the peaches are soft.
  6. Remove from the heat and allow the peaches to cool. Check for any fragments of stone and peel.
  7. Pour the peaches into a sieve over a saucepan, to remove any excess juice. Retain the juice for the next step. Add the juice of one lime to the peaches and place into the fridge to cool.
  8. Heat the saucepan with peach juice and reduce to a thick liquid on a low heat.
  9. Loosen the mascarpone or cream cheese by stirring into a bowl. W
  10. Using the Hand Blender whisk attachment, whisk the double cream to a thick consistency, add the icing sugar then use a spoon to fold into the mascarpone.
  11. Remove the peaches from the fridge and using the Hand Blender wand, blend to a smooth compote. Take spoonfuls of the peaches and fold into the cream mixture, creating a swirl effect.
  12. Spoon the peaches and cream mixture onto the ginger biscuit base and smooth over.
  13. Top with 8 ginger biscuits on their sides to mark the servings, or crumble the biscuits and scatter over the top.
  14. Add a few of the tinned peach slices to decorate and the zest of the lime.
  15. Place into the fridge to chill for a few hours to set.
  16. Serve with a drizzle of the cooled syrup over each slice.

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Top tips

  • Lightly peeling the peaches before slicing and cooking can be quicker and easier, also soaking the peaches in warm water can allow you to easily peel the skin. Count how many peaches you have so you know how many stones to remove from the pan before blending.
  • Tinned peaches make this a speedier recipe, but nothing beats fresh, and you also have some homemade juice.
  • If using tinned peaches, drain any excess liquid and chop, mash or puree before folding into the cream mixture.
  • Freeze any excess juice from tinned peaches and add to ice cold soda water to make a 'peach spritz'
  • Save a little of the peach compote to stir into your morning porridge or to add to a smoothie.
  • For a different taste, try adding a teaspoon of cinnamon to the peaches in place of lime juice.