I just ate a lot of cheesecake

The peach and raspberry was a success! Had a lovely Moroccan dinner with friends and we finished off with the very fresh and fruity cheesecake I made this morning. (And half a white chocolate cheesecake that I'd defrosted.) I still reckon it could do with some gelatine to firm it up, and it's certainly not the easy-to-slice variety I'd be able to sell, but it was good enough that I had a second slab after I'd finished the washing up. The raspberry sauce I blitzed up at the end to drizzle on top was fantastically tart, and the whole thing was very fluffy considering it was made with cream cheese rather than ricotta. Freaking expensive with 500g of fresh raspberries altogether, but definitely worth it.

Here's my top shelf this morning....

....and the post dinner view, albeit a bit blurry

Peach & Raspberry Cheesecake

This weekend I'm making a mango cheesecake for a cafe and a  blueberry one for my friend Jules' party, and so figured I should try something new for the friends who are coming for dinner on Saturday night. Most of my friends aren't fussy and are happy with anything large, round and containing butter, cream and sugar, but my friend's boyfriend is a Real Life Chef.  He's not a food snob (I don't think), but I still want to make something that doesn't come a side order of  "I just made it up, so if it's horrible tell me and I'll get you some Haagen Daz instead." 

Thus, when Good Food magazine caught my eye on the shelf of WHSmiths in a service station on the edge of Blackburn this weekend -  I only hang out in where the cool kids go, clearly - I realised I'd found a new recipe.

So: Peach Melba Cheesecake it will be. But I'm calling mine a Peach and Raspberry cheesecake because I don't know what a 'Melba' is. Not convinced mine will look this glorious, but I'll post some photos once it's done.