WHITE CHOCOLATE & PEACH CHEESECAKE
A gorgeous soft cheesecake. Using up left over cake for the base. Perfect after a winter Roast
Provided by gemmaeyre
Time 25m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Break the chocolate into a glass bowl, then put over a pan of simmering water to melt. Leave to cool.
- Break up your leftover cake, untill it remains crumble like. Press into a 24cm tin. Press it down & up the sides, about half way. TIP use a potato masher to make a firm press. Bake for 10 minutes at 160c. Leave to cool
- Whisk the cream, cheese & sugar together, with a electric beater. Add the cooled white chocolate, combined well. Now add all the juice from the tin peaches gradually, mixing continually. Chop 3/4 of the peaches into small pieces, set aside.
- Spoon half the cheesecake mixture onto the leftover cake. Scatter the chopped peaches all over. Top with the rest of the cheesecake mixture.
- Cover and refrigerate overnight. To serve decorate with the remaining peaches.
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