Directions
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Prepare the crust: Start by crushing the digestive biscuits or graham crackers into fine crumbs. Combine these crumbs with the melted butter in a mixing bowl, stirring until the mixture resembles wet sand. Press this mixture firmly into the bottom of a pie dish to form your crust. Place it in the refrigerator to chill and set for about 30 minutes.
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Make the cheesecake filling: In a separate bowl, beat the softened cream cheese with the caster sugar and vanilla extract. This should create a smooth and creamy mixture. Once blended, gently fold in the whipped double cream to keep the mixture light and airy, preserving its tremendous texture.
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Spread the cheesecake filling: Retrieve the chilled crust and pour the creamy cheesecake mixture over it. Use a spatula to spread it evenly, smoothing the top. It’s important to get this layer nice and flat for a beautiful presentation later on.
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Prepare the topping: In a saucepan, combine the sliced peaches, raspberries, caster sugar, lemon juice, and the dissolved cornflour mixture. Cook this over medium heat until it thickens, stirring constantly to ensure even cooking. Once it has reached a jam-like consistency, remove it from heat and allow it to cool slightly.
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Top the cheesecake: After the fruit topping has cooled, carefully spread it over the cheesecake filling, ensuring an even distribution of fruit across the surface. This will add a tremendous burst of color and flavor to the pie.
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Chill to set: Place the cheesecake pie back in the refrigerator and allow it to chill for at least 4 hours, or ideally overnight. This will ensure that the filling is set and easy to slice.
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Slice and serve: When you’re ready to serve, take the pie out of the fridge. Use a sharp knife to cut the cheesecake into slices. Serve chilled, garnished with additional fresh raspberries or peach slices if desired.
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