Chilled Peach and White Chocolate Cheesecake

This superb chilled cheesecake is a supreme dessert.

Ingredients serve 6 – 8

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

10 g gelatin leaves

200 ml cream

400 g cream cheese

100 g caster sugar

200 g mango puree

1 tsp lemon juice
100g finely chopped white chocolate

Topping

7 g gelatin leaves

100 g peach puree

1 tbls icing sugar

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place peach puree and lemon juice in a bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the peach mixture and blend into the cream cheese mixture until incorporated. Add the white chocolate and mix evenly. Fold the whipped cream into the mixture. Spread the finished cheese combination evenly in the cake tin on top of the crumb base and allow cooling in the fridge for at least 2 hours. Place the gelatin for the topping in a bowl with cold water. Combine peach puree and sugar in a bowl and mix. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix melted gelatin into the peach mixture and spread evenly on top of the cheesecake. Allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try milk chocolate instead of white chocolate.