Peach Melba Ripple Cheesecake
Prep
15 mins Cook
120 mins Serves
10
15 mins Cook
120 mins Serves
10
Ingredients
For the base:
100g rolled oats
75g blanched almonds
3 tbsp The Groovy Food Company organic coconut sugar
75g The Groovy Food Company organic coconut oil, melted
For the filling:
100g The Groovy Food Company Light Amber & Mild organic agave nectar
3 tbsp cornflour
500g ricotta cheese
3 large organic eggs, lightly beaten
150ml pot double cream
1 tsp vanilla extract
For the fruit puree:
1 x 410g tin peach halves in juice, drained
2 tbsp The Groovy Food Company Light Amber & Mild organic agave nectar
150g raspberries
Directions:
DOWNLOAD PDF- Heat oven to 180C/160C fan/gas 4 and grease and line the base of a 20cm spring-form cake tin.
- Blitz together the oats, almonds, coconut sugar and ¼ tsp salt in a food processor to fine crumb. Tip into a bowl and stir through the melted coconut oil.
- Press into the prepared tin and bake for 15-20mins. Set aside to cool.
- For the fruit purees: whiz ½ the peach halves and 1 tbsp agave in a food processor until smooth, then do the same with 75g raspberries and 1 tbsp agave.
- Pass the rasps through a sieve, discarding the seeds. Pop into separate pans and simmer for a few minutes until thickened, set aside to cool.
- To make the filling, beat together the agave and cornflour, add the ricotta and beat well until smooth, then stir in the cream, vanilla, and ½ the peach puree, until smooth. Add the eggs a little at a time. Fold through the remaining raspberries.
- Chop the remaining peaches and fold in too. Pour on to the base.
- Dollop over spoonfuls of the purees and swirl through with the back of a spoon or knife. Bake for 10 minutes then reduce the heat to 120C/100C fan/gas ½ and cook for 1 hr 45 mins -2hrs more, until only a slight wobble in the centre.
- Turn the oven off and leave for 1 hr, then open the door slightly and cool in oven for 1hr more. Transfer to the fridge and chilli overnight before serving.
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