Peach cheesecake with peach syrup

SERVES: 8

Ingredients CRUST:

250g Butternut snap cookies 80g unsalted butter, melted

CHEESECAKE:

3 tsp powdered gelatine

500g cream cheese, softened

½ cup sugar

1 tsp vanilla bean paste

250ml thickened cream, whipped

6 yellow peaches, peeled, cored,

2 sliced to garnish

Sugar syrup, cooled (1⁄2 cup sugar,

½ cup water, boiled, then simmer to dissolve)

Optional: Whipped cream, and white chocolate curls, to serve

Method CRUST:

Grease and line a 20cm spring form cake tin. In a food processor, place biscuits and pulse until fine crumbs. Add butter and pulse again to combine. Tip into prepared tin and press firmly into the base. Chill in the fridge until needed.

CHEESECAKE:

Place a small heat-proof jug in a small saucepan of lightly simmering water. Add 2 tablespoons of water, then sprinkle the gelatine into the jug. Stir to dissolve then set aside to cool 5 minutes.

Meanwhile, place cream cheese, vanilla and sugar into a stand mixer. Beat until smooth. Add the cooled gelatine mix and beat to combine. Gently fold in whipped cream.

Pour into prepared pan on top of the biscuit base. Cover and refrigerate until set (minimum 4 hours to overnight).

In a medium bowl, puree or mash 2 peaches, add sugar syrup then set aside to infuse.

Place in a sieve over a bowl to strain, set drained syrup aside

To assemble, remove cheesecake from the fridge, use the peaches to decorate, drizzle with the syrup.