We found this recipe on bbc good food, and have adapted it slightly. It is love at first bite! This is definitely a winner for any after Christmas lunch delight, and it’s so easy to make!
Ingredients 100g butter, melted, plus a little extra for the tin 200g tennis biscuits 600g soft cream cheese 100g icing sugar, plus extra to taste 2 tsp vanilla extract 300ml double whipping cream 450g raspberries 3 really ripe peaches, peeled and cut into cubes
Method1Line the base and sides of a 20cm loose bottom tin with parchment paper. Put the biscuits into a plastic food bag and crush into crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create the base. Place in the fridge to chill. 2 Put the cream cheese, sifted icing sugar and vanilla into a bowl, beat the mixer with an electric beater until smooth. Tip the cream into the mixture and continue to beat until the mixture is combined. Scatter over 100g of the raspberries and half of the peach cubes into the mixture. Using a spatula, fold in with just few folds. 3 Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a spoon. Leave to set in the fridge over night. 4 In a food processor, blitz 250g of the remaining raspberries; sieve the mixture to get rid of the seeds. Sweeten to taste with the icing sugar. Add a little water to make the mixture a little loose if necessary. Chill in the fridge until serving. 5 Bring the cheesecake to room temperature about 30 minutes before serving. Unmould the cake out of the tin, by gradually moving the side down from the cheesecake. Slip the cheesecake onto a serving dish and remove the lining. Scatter the remaining raspberries and peaches over the top of the cheesecake, dribble over some of the sauce and serve.