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How To make Melba Cheesecake Pie
1/4 c Butter
1 1/4 c Graham cracker crumbs
2 tb Sugar
1 cn 16 oz Sliced Peaches,drained
1 pk Cream cheese 8 oz
1/3 c Sugar
1/2 c Sour Cream
1 Egg
1/2 ts Almond Extract
1/3 c Raspberry Jam
Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
How To make Melba Cheesecake Pie's Videos
Peach Melba cheesecake
Peach Melba cheesecake
Prep:30 mins
Plus overnight chilling no cook
Moderately easy
Cuts into 10 slices
Ingredients
100g butter, melted, plus a little extra for the tin
200g crunchy biscuits (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar, plus extra to taste
2 tsp vanilla extract
300ml pot double cream
450g raspberries
3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
Method
Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.
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 dessertspoon or spatula. Leave to set in the fridge overnight.
In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.
Peach Melba cheesecake
Peach Melba float by Dan Doherty
This is a special, yet deceptively simple recipe from Dan Doherty of Duck & Waffle. It evokes childhood memories of ice cream floats, yet turns the whole concoction into a truly delicious, and definitely adult, dessert.
Candice Brown's Peach Melba Meringue Pie - Part 1 | This Morning
Bake Off's Candice whips up a summer dessert based on a retro classic. Packed full of roasted peaches and raspberries, her Peach Melba Meringue Pie is the perfect way to enjoy the season's best fruits.
Peach Melba Cake | Rosie Foodie | #TBT Ep.1
Welcome to Throw Back Thursdays! A brand new series where I take a classic dish every episode and give it a modern twist. For this first episode I've reinterpreted the 19th century classic dessert, Peach Melba, by turning it into a delicious upside down cake. Let me know if you have any ideas for other classic dishes you want me to take on for future episodes! Ingredients below.
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INGREDIENTS:
Unsalted butter, for greasing
4 ripe flat or regular flat peaches, halved and stoned
300g raspberries
30g flaked almonds
100g plain flour
200g ground almonds
2 tsp baking powder
A pinch of salt
4 eggs
100g caster sugar
100ml whole milk
1 tbsp extra virgin olive oil
1 tsp vanilla essence
Cream Cheese peach melba | The Cooking Queens 53| no cream cheese, no oven
Happy Friday A binge day funday with your family Don't count calories only make memories with our peachy creamy melba
#dessert #creamcheesepeachmelba #peachmelba #sweettooth #creamcheese #peach #fruitlove #fruit #melba #healthy #thecookingqueens53 #homechefs #lockdownrecipes #stayhome #homemade #staysafe
Ingredients
Lemon juice -1tsp
Sugar - 3tbsp
Peaches - 7 to 8
Water- 1/2 cup
Biscuits - 15 to 17 (crushed)
Butter - 1 to 3 tbsp
Curd - 400gms (hung curd)
Milkmaid - 100gms (add more or less if needed)
Fresh cream - 250gms
Icing sugar - 1tbsp
serving size - 2 big bowls
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Happy Serving The Cooking Queens 53 way????
JOGUE O LEITE CONDENSADO NO PÊSSEGO E DEIXE TODOS CHOCADOS COM O RESULTADO!
Este é um bolo super fácil de fazer e que deixa todos impressionados com o resultado, tenho certeza que você vai amar!
Ingredientes (tamanho da xícara: 200ml)
- 3 1/2 xícaras de farinha de trigo (350g)
- 1 xícara de açúcar (160g)
- 3 ovos
- 3/4 xícara de óleo (150ml)
- 1 1/4 xícara de leite (250ml)
- 1 colher (sopa) de fermento em pó (14g)
- 1 colher (chá) de açúcar de baunilha (5g)
- 1 1/2 xícara de leite condensado (395g)
- pêssegos
???? Eu coloco o chocolate na massa crua e minha família adora:
???? 3 sabores dentro de um único bolo, o resultado é incrível:
#amoreceitas #pêssego #bolo #bolorecheado #bolosimples #sobremesadepessego
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