1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Print Friendly, PDF & Email

This cheese cake is packed with tasty flavours. Fresh peaches are better then those from a can or bottle packed peaches. It is preservative, colour and additive free. Rhubarb and peach combine well. 

This cake is better a made a day ahead.   
Serves 10 to 12.


Preparation time : 35 mins + Chilled times
For the base (crust)
75 g almond meal
25 g dried fine desiccated coconut
30 g raw sugar or castor sugar
15 g G/F cocoa powder (Nestle or Hershey’s)

30 g butter softened 

For the rhubarb cream cheese layer
300 g rhubarb stalks, roughly chopped
50 g castor sugar 
2 tbs grand marnier or cointreau (or orange juice)
500 g Philadelphia cream cheese
125 g castor sugar
2 tbs grand marnier or cointreau (optional) 
1 tbs (15 ml) level gelatine powder
60 ml hot water
For the fresh peach mousse
550 g ripe (yellow or white) peaches, peeled, stoned
150 g castor sugar
2 tbs grand marnier (optional)
400 g thickened (double) cream 
4 + 3⁄4 tsp level gelatine powder
60 ml hot water
1.Heat oven to 180°c (fan forced oven 170°c)
2. Combine the almond meal, desiccated coconut, cocoa powder, sugar and butter and press evenly into 23 cm to 24 cm springform cake tin then bake for 4 minutes. Set aside to cool or refrigerate until needed.
3.To make the rhubarb puree, place chopped rhubarb, sugar and grand marnier into a small sauce pan and cover. Cook the rhubarb  at low heat for 5 minutes or until all the pieces are evenly cooked. Set aside to cool.
4.Dissolve the gelatine with hot water and set aside warm.
5.Beat the cream cheese, sugar and grand marnier using an electric mixer until smooth. Add the gelatine mixture and rhubarb puree and beat until well combined.
Spoon mixture to prepared base and refrigerate 2 hours until firmly set.
6.To make the peach mousses, Dissolve the gelatine with hot water and set aside warm.
7.Beat the thickened cream until stiff and set aside.
 8. Place peaches, sugar and grand marnier  into blender or food processor and puree. Add gelatine mixture and blend puree until well combined. Fold in the whipped cream.
Spoon mixture over the chilled rhubarb cheese cake layer and refrigerate 3 hours or overnight until set.
9. Arrange sliced peaches or sliced and grilled peaces or poached rhubarb over the cheese cake, brush with sugar syrup or peach jam, apricot, nectar (jelly) jam or ginger, orange or lemon marmalade.
 If desired toasted almond flakes maybe sprinkle over the cake and drizzle with some sugar syrup.
Hints & Tips;
Peaches may be  substituted by apricots or nectarines.   
Non gluten-free; Replace G/F cocoa powder with your taste of cocoa powder.
Non liqueur; Replace the liquor with orange juices for rhubarb puree. Other methods ( for mousse and cheese cake layer) liquor or orange juice are optional. 
If fresh peaches are unavailable then substitute canned or bottled peaches from the super market.
See the pictures below on how to prepare your cake tin.
Grease the side of the baking tin (it holds the baking paper properly) then line the sides of the cake tin (pan) with baking paper. This trick gives you a nice edge to the cake also is easier to remove the cake from the tin.