Peach Melba Cheesecake

Ingredients:

2 ripe peaches
125ml cold water
3 tbsp caster sugar
1 vanilla pod, split lengthways
200g fresh raspberries
100g digestive biscuits
50g unsalted butter, melted
200g cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
300ml whipping cream
six sprigs of fresh mint

Method:

Begin by making the Melba sauce: peel and pit the peaches then dice the flesh roughly. Add the cold water to a pan along with the sugar and vanilla pod. Bring the mixture to a boil, allow to bubble for about 3 minutes then add the peaches and simmer for about 4 minutes, or until the fruit has softened and begun to break down. Take the pan off the heat, stir in the raspberries then set aside to cool.

Crush the biscuits, stir in the melted butter then divide the crumb mixture between six serving glasses and press into the base.

Beat the cream cheese in a bowl with a whisk until soft. Remove the vanilla pod form the peach mix, scrape out the seeds and beat into the cream cheese. Pour in the cream then whisk the resultant mixture until thick. Divide the mixture evenly between the serving glasses, pouring over the biscuit crumb base. Transfer to the refrigerator and chill for at least 30 minutes. Pour over the Melba sauce, garnish with a sprig of mint and serve with a spoon.