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Peach Melba cheesecake
- 100g butter , melted, plus a little extra for the tin
- 200g crunchy biscuits (we used Fox's butter biscuits)
- 600g soft cheese
- 100g icing sugar , plus extra to taste
- 2 tsp vanilla extract
- 300ml pot double cream
- 450g raspberries
- 3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks
Directions:View on BBC Good Food
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