Peach melba shortcake with cream cheese custard

(3 ratings)

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Peach melba shortcake with cream cheese custard
Peach melba shortcake with cream cheese custard
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This combination of a shortcake base, topped with peaches and raspberries and a baked cream cheese custard is the taste of summer. Serve with fresh cream and watch it disappear in seconds. This recipe is simple and easy to make too. Its well worth the wait and is sure to impress your friends and family. Top with berries like raspberries or strawberries and serve immediately.


For the shortcake:
  • 170g plain flour
  • 50g caster sugar
  • 120g softened butter

For the filling:

  • 100g cream cheese
  • 60g softened butter
  • 1 egg
  • 20g icing sugar
  • 50g plain flour
  • 2 nectarines or peaches
  • 50g raspberries

This shortcake is great served chilled straight from the fridge


  1. Preheat oven 180C/350F/Fan 160C/Gas Mark 4. Grease a 20cm square tin.
  2. Make the shortcake by placing all the ingredients in a food processor and blitzing until it resembles breadcrumbs
  3. Press into the base of the tin and prick with a fork. Bake for 15 minutes
  4. Remove from the oven and set to one side to cool. While its cooling make the filling
  5. Beat the cream cheese and butter until smooth. Add the egg and mix. Add the icing sugar and flour and mix until combined
  6. Cut the nectarines in half and remove the stones. Cut into cubes and scatter over the shortcake with the raspberries
  7. Pour the cream cheese mixture over the fruit and bake for a further 30 minutes. Remove from the oven and allow to cool to room temperature before chilling for 30 minutes

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  • 4
(3 ratings)

Your comments


I found exactly the same: After checking the recipe for mistakes, I saw your comment, and luckily was still able to double it at that point so it wasn't ruined! yummy

Mama G

Just made this now for a barbecue... and it wasn't a resounding success. I followed the recipe to the letter, and the amount of cream cheese custard was negligible. The dessert was pretty flat - about half the size of the one in the above picture - which didn't surprise me due to how little custard there was to put on. When I make this again I'll use double the amounts of the custard ingredients, and despite my disappointment (and having to now try and make another dessert!) I would make it again, because it does actually taste lovely. Just doesn't look great being about a centimetre and a half high.

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