Peach and raspberry cheesecake XL

Peach and raspberry cheesecake XL
Makes: 40 portions
Prep time:
Cook time:
Total time:
  • 800 gr ginger biscuits
  • 300 gr butter
  • 2250 gr cream cheese
  • 500 gr sugar
  • 287 gr yoghurt
  • vanilla flavour
  • 13 eggs
  • 75 gr white flour
  • 1250 gr tinned peaches
  • 750 gr raspberry jam
  • 100 gr white chocolate
  • mint tops
  1. Heat the oven to 130 ºC, grease the gastro tray with butter and line bottom and sides with baking paper.
  2. Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the base of the tray and press them down. Store the tray with crumble base in the fridge until later use so the butter sets.
  1. Mix the cream cheese, sugar, yoghurt, and vanilla flavour to taste until combined.
  2. Add the eggs gradually and mix until smooth. Stir in the flour until combined.
  3. Drain the peaches and divide equally over the chilled base of the cheesecake.
  4. Pour the filling on the crumble bottom to cover the peaches.
  5. Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
  6. Remove the cheesecake from the oven, cool to room temperature on a wire rack and store in the fridge.
  1. When ready to serve, spread the raspberry jam on top of the cheesecake.
  2. Decorate with the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a gastro tray measuring 30 x 50 x 5 cm and yields about 40 portions.
The name peach melba refers to the combination of peaches, raspberry and vanilla.
The cheesecake is allowed to have a slight wobble when removed from the oven. It will continue to cook a bit further when cooling down.
Prepare the cheesecake well in advance so that is has time to cool.