This week, in honour of the incredibly hot weather, I made a no bake cheesecake. I am not a big dessert fan, but I ate this and it was delicious. I saw a no-bake 4 ingredient cheesecake in the Jan/Feb Taste magazine and was inspired, by the beautiful juicy in-season peaches, to create a Peach Melba no-bake cheesecake. Peach Melba is named after a famous Australian Opera singer, Dame Nellie Melba, and it is scoops of vanilla ice-cream, topped with fresh peaches and a raspberry sauce.
The no-bake cheesecake part is flavoured with some citrus juice and zest. The ideal fruit is an orange, but I am allergic to oranges so I used a lemon, but I will imagine it is an orange in this recipe. I used Butternut Snaps (oat and golden syrup biscuit) as the biscuit base, but ginger biscuits would be nice or a plain sweet biscuit. You could go the extra mile and make a raspberry sauce, but it was Just Too Hot. This took all of 5 minutes and an hour chilling in the fridge. I filled individual glasses, but you could make one large dessert too.
All in all, a good idea brought to a very successful and delicious conclusion.
Peach Melba Inspired No-Bake Cheesecake serves 4
- 8 (about 75g) Butternut Snap biscuits
- 1 orange, finely zested and juiced
- 250g Philadelphia cream cheese, room temperature
- 1/4 cup (60ml) sweetened condensed milk
- 1-2 fresh peaches
- fresh raspberries
- whipped cream, if desired
Cube the cream cheese and place in a bowl with the condensed milk, the orange zest and 40ml of the juice. Beat until smooth. You can use a mixer or processor, or even a fork.
Crush the biscuits to make a fairly fine crumb.
And now it is all about assembling. I bought some nicely shaped tumblers for $2 each at The Target. Spoon 1/4 of the biscuit crumb into the base of each glass. Then, careful not to sully the sides of the glass, spoon in 1/4 of the cheesecake mixture and then smooth it out. I used two teaspoons, one to scoop and one to push the scooped cheesecake into the glass. It was like a game of Operation.
Remove the stone and then slice the peach or peaches. Arrange the slices on top of the cheesecake and add raspberries. Cover and refrigerate for about an hour, up to overnight. Embellish with some whipped cream and/or an extra raspberry. The cheesecakes will keep, covered or in an airtight container, for 2 or 3 days.