Peach, Raspberry and White Chocolate Cheesecake

I am obsessed with all things sweet; baking, desserts, anything with chocolate, anything with a little sugar ticks all the boxes. There is one little problem surrounding these things, and that's the high sugar content. Don't get me wrong, I believe in everything in moderation, but when Equal Spoonful asked me to take part in their baker's challenge, I thought it would be the perfect way to show you how you can easily use Equal to replace white sugar in your everyday lives, especially if options like coconut sugar or maple syrup are unavailable.

So with that in mind, I have created a classic dessert, with a little spin and no added white sugar. White chocolate, peach and raspberry are the key flavours in this dessert, with hints of coconut in the base; and I love the suprise of cutting through the creamy cheesecake to find little colour bursts lying within. This is still a treat recipe with there being a little white chocolate in the cream, but I love how easy it is to replace sugar with Equal and still maintain the same sweetness and flavour. Next time you bake your favourite recipe, try using Equal Spoonful and let me know what you think on my Facebook page! Enjoy x

Ingredients

Base:

200g wholemeal digestive biscuits

50g butter or coconut oil, melted

2tbsp Equal Spoonful

1/2 cup dessicated coconut

Fruit filling:

1 can tinned peaches in water

1/2 cup defrosted or fresh raspberries

Filling:

125ml cream

1/2 cup Equal Spoonful

150g good quality white chocolate

1tsp vanilla extract

2tbsp reserved tinned peach liquid

225g cream cheese

Method

Line a 8"-9" springform tin with greaseproof paper on both the bottom and the sides.
In a food processor, blitz the biscuits into crumbs. Transfer into a bowl, and mix with the Equal Spoonful, coconut and melted butter. Mix well until the butter is evenly distributed. Place crumbs into the tin and use your hands to press the mixture until the base is even in thickness and well formed. Refrigerate for 10 minutes.
Drain the tinned peaches, reserving 2tbsp of the liquid, and slice into 5mm thick slices.
Over a bain marie, melt the white chocolate and set aside to cool slightly. In another bowl, whip the cream to soft peaks - be sure not to overwhip. Then, whisk in the melted chocolate until smooth and silky.
In a separate bowl, whisk together the cream cheese, Equal Spoonful, vanilla and 2tbsp of the liquid from the tinned peaches until smooth. Then, using a spatula, fold half the chocolate cream into the cream cheese mixture. Carefully fold in the remaining cream.
Take a few spoonfuls of the cheesecake mixture to create a thin layer over the biscuit base. Layer the sliced peaches of the base, then sprinkle with the raspberries. With care, dollop the remaining cheesecake mixture over the fruit, then smooth out the top with the back of a spoon. Give the cheesecake tin two taps on the bench to eliminate any gaps between the fruit and cheesecake, then cover with plastic wrap.
Refrigerate for 3-4 hours minimum, remove from the tin (along with the paper) and serve in slices. I garnished mine with some raspberry coulis, fresh peach slices and freeze dried raspberries - some shaved chocolate and fresh raspberries would also work perfectly!

Thanks to Equal Spoonful for making this post possible, all opinions and content is my own.

You may also like Clean Sticky Date Pudding or Mexican Hot Chocolate.