A boozy rosé wine jelly layer sits on top of a sweet, peachy cheesecake filling, finished off with a crunchy pistachio base. There isn't much not to like about this summery cheesecake!
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Yields:
12
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
414
Ingredients
For the base
40g
melted butter, melted, plus extra to grease
125g
shortbread
75g
pistachios
For the filling
500g
full-fat cream cheese, at room temperature
150g
icing sugar, sifted
1/2
orange, zest finely grated
200ml
double cream
415g
tin peach halves, drained, cut into small chunks
For the jelly layer
6
leaves platinum grade gelatine, we used Dr. Oetker
2
x 250ml cans rosé wine
2Tbsp.
caster sugar
227g
tin peach slices, drained
Directions
Step 1Lightly grease the base and sides of a 20.5cm (8in) round springform tin and line with baking parchment. Whizz shortbread and pistachios in a food processor until finely crushed – alternatively bash them with a rolling pin in a food bag. Add melted butter and pulse/mix until mixture clumps together. Press firmly into base of the prepared tin with the back of a spoon. Chill until needed.
Step 2In a large bowl using a handheld electric whisk, beat cream cheese and icing sugar until smooth. Beat in orange zest. In a separate bowl, whip cream until it just holds its shape, then gently fold into cream cheese mixture with a large metal spoon. Next, fold in peach chunks. Scrape into tin and spread to level. Chill for at least 4hr or ideally overnight, until set
Step 3Once set, make the jelly layer. Cover gelatine with cold water and leave to soak for 5min. Gently heat rosé wine and sugar in a small pan, stirring until sugar dissolves. Remove from the heat. Lift gelatine out of water, squeeze out excess water, and stir into hot wine mixture to dissolve. Cool.
Step 4Arrange peach slices in a ring around the edge of set cheesecake. Slowly add cooled wine mixture, pouring over an upturned spoon to avoid any of the cheesecake mixture coming into the jelly layer. Chill until set, about 3hr.
Step 5To serve, transfer cheesecake to a serving plate or cake stand, peeling off baking parchment. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
