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 set aside to cool 5 mins
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
Australian stonefruits like peaches, nectarines, plums and apricots are in season during summer. But when buying stonefruits, what is the difference between a clingstone fruit and a freestone fruit? And what would you use a clingstone or freestone fruit for? Here are the answers.
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