Cheesecake with poached peaches

This deliciously sweet cheesecake with poached peaches puddings definitely has the Christmas wow factor and will be brilliant for the whole family to enjoy drizzled with spiced sugar syrup

  • 30 mins preparation
  • 15 mins cooking
  • Serves 12
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  • 250 gram packet gingernut biscuits, broken
  • 90 gram butter, melted
  • 3 x 250g packets cream cheese, softened, chopped
  • 1 cup caster sugar
  • grated zest and juice of 1 orange
  • 1 tablespoon gelatine powder, dissolved in ¼ cup boiling water (see recipe tip)
  • 600 millilitre thickened cream, whipped
Poached peaches
  • 1 litre cold water
  • 3/4 cup caster sugar
  • juice of 2 oranges
  • 1 cinnamon stick
  • 2 star anise
  • 4 ripe peaches, halved, stones removed


  • 1
    Grease and line the baseof a 20cm springform pan with baking paper.
  • 2
    In a food processor, pulse biscuits to fine crumbs. Add butter and process to combine. Press firmly into the base of pan. Chill.
  • 3
    In a large bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Gradually beat in orange zest, juice and gelatine mixture, beating well. Fold cream through. Pour into pan. Chill for at least 4 hours.
  • 4
    POACHED PEACHES. In a large saucepan, combine water, sugar, orange juice and spices. Bring to the boil, then reduce heat. Add peaches and simmer for 8-10 minutes until tender. Using a slotted spoon, remove peaches to a plate to cool. Cut into wedges. Increase heat and boil syrup for 5-6 minutes until reduced by half.
  • 5
    To serve, top cheesecake with peaches and drizzle with the spiced sugar syrup.


  • Dissolve gelatine by whisking powder vigorously into just-boiled water to avoid lumps. Cool to the same temperature as the other ingredients before beating in.