Peach Melba Cheesecake

Last week was Tom’s birthday and he placed a request for cheesecake. They are easily his favourite! I decided to make him a peach melba cheesecake, as the recipe I found seemed really easy to follow – I was hopeful I couldn’t mess this one up. Recently all of my cheesecakes have curdled, and even though Tom still eats them and says they’re nice (bless him!), I’m not so sure!

This was the recipe I used, the only bit I didn’t do was the raspberry coulis:

Peach Melba is a classic dessert, designed by French chef Auguste Escoffier at the Savoy Hotel, in honour of Nellie Melba. It is a combination of peaches and raspberries, served with vanilla ice cream. I love how raspberry ripple looks, the soft swirls of pink through creamy ice cream, it always looks so pretty! I love the colour combo of orangey yellow peach with the hot pink of raspberries – looks great, and tastes great. The cheesecake is a simple mix of soft cheese, icing sugar and double cream, with raspberries scooped through to get the ripple effect. Once the cheesecake mixture starts to set I laid slices of peach in a swirl in the centre of the cake, topped with a handful of raspberries.

For the biscuit base I would usually use plain old digestives as they’re a classic cheesecake base and always taste good but the recipe suggested butter biscuits so I managed to find some buttery crunch biscuits which added a bit more texture to the base, but also a bit more sweetness.

This was a delicious and easy recipe to make, we ate it when it hadn’t really set properly so it was more like an eton-mess-esque serving but I didn’t have enough time to wait for it to set. This didn’t affect the taste though, it was creamy, fruity and sweet – lovely for summer!



A Delightful Dinner Party

Firstly, let me apologise for my long absence from WordPress – it has been one of those times when there just seems so much to do that baking, and consequently blogging, have taken a back seat. It has been a time of both good things and sad things but I am back now and ready to bake! As I write this there are earl grey cupcakes baking in the oven (see my next post for photos!) and I am looking forward to getting back in the swing of things.

This long-awaited post is about the dinner party I had quite a while ago now but I have the photos and the time now to do the post justice.

I posted a while back about the menu I was going to cook for a dinner party for the lovely girls I work with – and I have to say it was the smoothest, tastiest bit of cooking I have ever done…not to blow my own trumpet but I was pretty pleased with myself!

I altered the menu slightly, changing the soup from spiced carrot & lentil to a creamy, roasted butternut squash and sweet red pepper soup, but the rest of the menu remained the same: roast chicken breast stuffed with marscapone and home-made pesto, rolled in breadcrumbs, served with roast potatoes and vine tomatoes, followed by white chocolate and cranberry cheesecake and strawberry daiquiri cupcakes.

I prepped the soup the night before, giving myself more time the next day to have a bit of a lie in before making the rest of the dinner!

Our flat is quite small for dinner for 6 people so it was a cosy evening, but the food was tasty and the conversation hilarious so it was an all round success!

Pink lemonade cocktail

Home-made bread rolls

Butternut squash soup, with pumpkin seeds, crispy bacon and creme fraiche

Crispy breadcrumb coated chicken stuffed with pesto and marscapone, roast potatoes and roast tomatoes

White chocolate and cranberry cheesecake 

Strawberry daiquiri cupcakes