Peach cheesecake bars
4 de-stoned peaches: 2 thinly sliced 250g digestive biscuits 100g butter, melted, plus extra for greasing juice of 1 lemon 300g soft cheese 350g condensed milk 150ml double cream 2 tbsp cornflour 100ml cold water 1 tbsp caster sugar 12g gelatine powder Grease and line the bottom of a 20 x 20cm loose-bottomed square tin with baking paper. Using the end of a rolling pin, crush the biscuits in a bowl until fine in texture. Add the butter and mix to form a paste-like mixture. Transfer to the prepared tin and smooth down in an even layer. Leave to chill for 1 hr. In a large bowl, blend two peaches until smooth. Transfer half of the mixture to another mixing bowl and set aside. In the larger bowl, add the lemon juice, then mix in the soft cheese, condensed milk, double cream and cornflour. Whisk for 2 mins until thickened. Pour over the biscuit base and leave to chill in the fridge for 2 hrs. In the meantime, add the 100ml of cold water to the remaining peach puree and mix thoroughly. Pass through a sieve into a saucepan, discarding the pulp, and bring to the boil. Stir in the caster sugar and allow to cool to room temperature. Stir in the gelatine until it has completely dissolved. Leave for 10 mins, stirring occasionally, then pour the jelly juice over the chilled cheesecake and layer the peach slices on top. Return the cheesecake to the fridge for a further 2 hrs, then remove it from the tin, cut it into rectangles and serve.