Lemon cheesecake with blistered peaches

Serves 6-8

* 160g almonds

* 45g white rice flour

* 80g unsalted butter, chopped

* 2 tablespoons honey

* 2 peaches, halved and stones removed

* 2 tablespoons raw sugar for the filling

* 240g fresh ricotta

* 150g cream cheese

* 2 egg yolks

* 1 teaspoon finely grated lemon rind

* 1 teaspoon vanilla extract

* 2 tablespoons white rice flour

* 125ml maple syrup Preheat the oven to 160°C/gas mark 3. Place the almonds in a food processor and process until fine. Add the flour, butter and honey and process until a sticky dough forms. Turn out the dough and press into the base of a 12 x 35cm rectangular loose-based tart tin. Bake for 20 minutes or until golden. Remove from the oven and reduce the temperature to 150°C/gas mark 2. To make the filling, place the ricotta, cream cheese, egg yolks, lemon rind, vanilla, flour and maple syrup in a food processor and process until smooth. Spread the filling over the base and bake for 20 minutes or until just set.

Sprinkle the cut side of the peaches with the sugar and place on a baking tray. Place under a preheated hot grill for 5 minutes or until golden and slightly blistered. Remove the cheesecake from the tin, slice and serve with the peaches.