Peaches and cream cheesecake

SERVES 12 PREP + COOK TIME 45 MINUTES (+ REFRIGERATION)

250g butternut snap biscuits ⅓ cup (25g) shredded coconut

75g butter, melted

½ cup (70g) macadamias, lightly toasted, chopped coarsely

2 teaspoons powdered gelatine

2 tablespoons cold water 500g cream cheese, at room temperature 2 teaspoons vanilla extract

⅓ cup (75g) caster sugar

2 x 395g cans sweetened condensed milk

⅔ cup (160ml) lemon juice 500ml thickened cream 2 tablespoons flaked almonds or macadamias, toasted edible flowers, to decorate POACHED PEACHES

8 (1.5kg) large peaches

3 cups (440g) caster sugar

1.5 litres (6 cups) water, approximately

1 Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake; grease base and sides of the pan.

2 Process biscuits until fine crumbs form. Add the coconut and melted butter; process until just combined. Stir through macadamias. Press biscuit mixture firmly over base of the pan using the bottom of a glass. Refrigerate while preparing the filling.

3 Add the gelatine to the water in a small, heatproof jug. Stand the jug in a small saucepan of simmering water; stir until gelatine is dissolved. Cool.

4 Beat cream cheese and vanilla in large bowl of an electric mixer until smooth. Beat in sugar, condensed milk, then juice. Beat in the gelatine mixture.

5 In a separate bowl, beat the cream with an electric mixer until soft peaks form; fold into cream cheese mixture. Pour mixture over the prepared biscuit base. Cover; refrigerate overnight.

6 Make poached peaches.

7 Return the syrup to the stove and boil, uncovered, for 15 minutes or until syrup has reduced to about 1 cup.

8 Transfer cheesecake to a cake stand. Top with peaches, almonds and flowers, if using. Serve with syrup, if desired.

POACHED PEACHES

Score a cross in the top of each peach. Combine the sugar and water in a large saucepan; stir over high heat, without boiling, until sugar dissolves. Cut a circle of baking paper slightly larger than saucepan. Add whole peaches to pan; cover surface with the baking paper. Simmer gently for 10 minutes, depending on ripeness of peaches, or until almost tender. Remove from heat and cool in syrup. Peel the eaches and cut cheeks from the flesh; transfer to a bowl. Refrigerate until ready to use.