Peach and Almond Cheesecake

Peach and Almond Cheesecake

This is a great cheesecake recipe, and is well suited to being made in a lamington tray or high-sided biscuit tray rather than the traditional round, for parties and special occasions.  It is not overly sweet, the addition of peaches (or indeed other tinned or frozen fruit) also means it can be made with a few pantry items with some Philly cheese.

For the base:

1 packet of Granita biscuits, crushed

½  a packet of Milk Arrowroot biscuits, crushed

¼ cup ground almonds, lightly toasted

150grams of melted or very soft  butter – or enough to form a good solid base with the biscuits.

Pinch of nutmeg

Zest of 1 lemon

For the filling:

1 cups puréed tinned peaches or peach nectar

1 cup slices peaches

2 tablespoons of gelatine, dissolved completely in water

½ cup caster sugar

500 grams cream cheese

Juice and zest of a lemon

1 cup cream, whipped to stiff peaks

2 eggs

1 vanilla bean, seeds scraped out

2 tablespoons Rum, Brandy or Liqueur (such as Apricot Schnapps, Amaretto)

1 cup flaked almonds, toasted

Start with the base, as it needs to refrigerate before the filling can be added. 

For the base:

Combine your crumbled biscuits with the  nutmeg, almonds, lemon and butter and mix to a consistency where you can press the mix into the sides of a lamington tray or spring-form tin.   If making in a tray, do not press the base all the way up the sides, just line the base.

Refrigerate for at least an hour.

For the filling:

Separate the eggs and beat the egg yolks into the Philly cheese and cream until very smooth and lump free.  Add the sugar vanilla, lemon juice and zest then fold through the peach purée.  Add the gelatine, combining well to ensure there are absolutely no lumps.  Set the mixture aside.

In a separate bowl whisk the egg-whites with a pinch of salt and a pinch of caster sugar into very stiff peaks, then combine carefully with the Philly mix. 

In the bottom of the prepared base, lay out the slices of peach  and sprinkle with the liqueur.

Carefully pour over the filling mix and chill the cheesecake for several hours before serving –  it is best left overnight.

When read to serve, spread the toasted flaked almonds over the surface of the cheesecake and serve with threads of lemon zest and a little cream with grated nutmeg.

This cheesecake does work well with a variety of fruit, both tinned and fresh.  Blueberries are excellent, as is tinned apricots or even the simple strawberry!