Peach Melba Cheesecake, without a springform pan

We had a dinner party.

When we have a dinner party I have to make a dessert.

And we all know that I’m not a pastry chef.

After my mother died I got her recipe box. It was a fairly large box that she kept all of her recipes in, hand-written, cut out of magazines or newspapers, etc.

The recipes were in no particular order or grouping. I went through the box, reading and sorting. When I was done I realized that at least 75% of her recipes were for sweets…. cakes, pies, tarts, cookies, candies and that all encompassing category of ‘dessert’.

My mother never really liked to cook but she loved to bake and fuss with anything sweet.

I’m the opposite.

But I still need to make a dessert when we have a dinner party.

I decided on cheesecake.

Which, considering my springform pan was tossed out a few years ago and one cannot buy graham crackers here, was, um, an interesting decision.

It was delicious.

I used nectarines rather than peaches. The flavor was better and I didn’t have to peel them.

This makes a big cheesecake, easily serving 12 or more. Next time I’ll only make half.

Peach Melba Cheesecake

Total time: 5 hours  15 minutes work plus 40 minutes baking and at least 4 hours chilling


  • Cheesecake:
  • 1 cup caramel cookie crumbs or graham cracker crumbs
  • 3 tbs sugar
  • 3 tbs butter, melted
  • 40oz (1200gr) cream cheese, softened
  • 1 cup sugar
  • 3 tbs flour
  • 1 tbs vanilla
  • 1 cup Greek yogurt
  • 4 eggs
  • Peach Melba Topping:
  • 10 nectarines
  • 1/3 cup sugar
  • 2 tbs lemon juice
  • 2 cups raspberries

Peach Melba Cheesecake with Cookie Crust


  • Line a 13 x 9 pan with foil leaving enough hanging over the sides to use as handles. I used a double layer for added strength.
  • If using cookies roll out with rolling pin to make crumbs.
  • Mix crumbs, melted butter and 3 tbs sugar.
  • Pat into the bottom of the lined pan making a crust.
  • Bake, 325F (165C) for 10 minutes. Remove.
  • Cream together cream cheese, sugar, flour and vanilla.
  • Add yogurt and mix well.
  • Add eggs, 1 at a time, mixing briefly after each addition.
  • Pour over crust and bake for 40 minutes. Top should look dry and the center should be almost, but not quite, set.
  • Remove and cool completely. Refrigerate at least 4 hours or overnight.
  • Before serving lift out of pan using foil handles.
  • Peach Melba Topping:
  • Cut nectarines into slices and put into a large baking dish.
  • Add sugar, lemon juice and stir to combine. Spread out.
  • Bake, 325F (165C) for 40 minutes.
  • Remove and cool. Refrigerate until needed.
  • Purée raspberries. Refrigerate until needed
  • To serve:
  • Cut cheesecake and put slices on plates.
  • Top with peaces and put a large dollop of raspberry purée along side.

Print Recipe

Peach Melba Cheesecake

We have one barn door done.

The frame isn’t done but the door is hung.

The other door is almost done. It’s bigger and the challenge of hanging it is tomorrow.


Mon mari had his toys lined up so nicely this afternoon I couldn’t resist taking a picture.


Aren’t they cute?

Everyone should have at least 2 tractors…..

9 thoughts on “Peach Melba Cheesecake, without a springform pan”

  1. At least two tractors! Yes they are actually cute lined up that way.
    Since there was too much of that cheese cake, just share it with us, I’m sure we can help with that problem. Wish we could help lift that door tomorrow 😉

  2. With two tractors, you can have races!! Your fruit topping will go so well with my “Ultimate Cheesecake” recipe. What cheese did you use, Katie? I haven’t seen anything like the tubs of cottage cheese I use for all my cheesecakes in the French supermarkets

  3. Deebar, sure – I’ll do that tomorrow

    Tanna, after all the cheesecake I should be doing multiple lifts of the door by myself… lots of them

    Gill, I’ve only seen cottage cheese here once, many years ago. I used Philadelphia brand cream cheese, which I found in the Carrefour in Bordeaux. I have seen it locally, once, but not anything I could count on.

    Zoomie, the caramel cookies are really good – crust wasn’t bad either LOL

  4. Thanks, Katie. We are going to Angoulême next week so will look in the Carrefour there as well as the Grand Frais.

  5. Wait just a minute here… are you saying there are no peaches in your peach melba topping?

    Your cheesecake and its topping look fabulous (I’ve always thought that graham cracker base is overrated – unless it’s made with those dark chocolate wafers. Then it’s underrated. And still not graham cracker base…).

  6. Thanks, Kate!

    Gill, sounds like a fun outing. I love going to Gran Frais!

    Elizabeth, the nectarines here are usually a lot more flavorful. I always buy both…. When the peaches are good, though, they’re wonderful.

Comments are closed.

Share via
Copy link