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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For the base
- 40 g melted butter, melted, plus extra to grease
- 125 g shortbread
- 75 g pistachios
For the filling
- 500 g full-fat cream cheese, at room temperature
- 150 g icing sugar, sifted
- 1/2 orange, zest finely grated
- 200 ml double cream
- 415 g 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
- 2 Tbsp. caster sugar
- 227 g tin peach slices, drained
- 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.
Per Serving:
- Cals: 414
- Protein: 5 g
- Total Fat: 28 g
- Saturates: 16 g
- Carbs: 29 g
- Total sugars: 24 g
- Fibre: 1 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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