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Peach bellini cheesecake
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Prep Time:
295 minutes
Cook Time:
Total Time:
295 minutes
Creamy peach bellini cheesecake topped with prosecco jelly reigns as the ultimate dessert royalty.
Ingredients:
  • 150g almond cantuccini or biscotti, broken into pieces
  • 6.00 gm gelatine powder
  • 250g pkt cream cheese, chopped, at room temperature
  • 100g (1/2 cup) caster sugar
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 3 yellow peaches, halved, cut into thin wedges
  • Assorted sprinkles, to decorate (optional)
  • Fresh mint leaves, to decorate (optional)
  • 125ml (1/2 cup) prosecco, at room temperature
  • 3.00 gm gelatine powder
  • 20.00 gm caster sugar
Instructions:
  • Prepare your 20cm springform pan by removing its base and flipping it over. Grease the base, line it with baking paper hanging 4cm over the edges, then secure it back in the pan. Grease the sides of the pan and line them with baking paper.
  • In a food processor, pulverize the biscuits into coarse crumbs. Add the butter and process until mixed. Firmly press the mixture into the base of the pan. Chill in the fridge until needed.
  • In a small bowl, pour 2 tablespoons of water over the gelatine. Let it sit for a couple of minutes to soften. Microwave briefly until warm, then use a fork to whisk until the gelatine is dissolved. Allow it to cool before using.
  • In a bowl, use electric beaters to whip cream cheese and sugar until smooth. Mix in cream, vanilla, and gelatine until well combined. Pour over the biscuit base and top with peach wedges. Chill in the fridge for 30 minutes before serving.
  • Prepare the prosecco glaze by pouring prosecco into a cup and gently stirring to let the bubbles settle. Transfer 2 tablespoons of prosecco to a small bowl, sprinkle with gelatine, and set aside for 2 minutes. Microwave for 2 seconds until warm, then whisk with a fork until the gelatine dissolves. Allow the mixture to cool.
  • In a small saucepan, mix the sugar and the leftover prosecco. Heat over medium-low heat and stir constantly until the sugar is completely dissolved.
  • Combine the gelatine mixture with the sugar mixture, ensuring they are similar temperatures. Let it cool until bubbles disappear. Pour over the peaches on the cheesecake and refrigerate for 4 hours until set.
  • Garnish with colorful sprinkles and fresh mint leaves, for added flair.

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