This no-bake cheesecake needs to set up in the fridge for at least four hours, so take that into consideration when you’re making it.

Peach and Creme Fraiche Cheesecake

1 cup peach puree

2 cups cream cheese

3 eggs separated

1 cup milk

1 cup sugar

9 leaves gelatine

1 cup crème fraiche

1 cup 35% cream

2 cups digestive biscuits, ground fine

1/2 cup melted butter

1) To make crust: simply mix the melted butter with the ground digestives.  Pack a thin layer into the bottom of your mold and chill in the fridge.

2)  To make filling: soak the gelatine leaves in water.

3)   Whip the 35% cream and hold in the fridge.

4)   Add the cream cheese to the mixer and whisk until smooth.

5)   Pour the milk into a large pot and warm over medium heat. Combine the egg yolks with the sugar and then whisk into the warm milk.

6)   Return the milk, eggs and sugar to the heat and slow warm, stirring constantly with a wooden spoon.  Continue until the mixture slightly thickens, enough to coat the back of the spoon.

7)   Pass through a strainer.

8)   Remove the gelatine from the water, squeeze off the excess, then add to the warm milk mixture. Allow mix to cool slightly then slowly add to the cream cheese in the mixer.

9)   Now whip the egg whites until stiff peak. Fold in the peach puree, crème fraiche, stiff egg whites and then the whipped cream into the cool cream cheese mixture.

10)   Pour into molds and set in the fridge for at least 4 hours.

Peller Estates Winery