Peach and Ginger Cheesecake
{ A comforting dessert honouring a favourite fruit for so many of us… peaches. Enjoy this delectable gluten free cheesecake recipe! }
{ INGREDIENTS }
250g gluten free gingernut biscuits*
125g butter, melted
500g cream cheese
3/4 cup thickened cream
3/4 cup caster sugar
3 free-range eggs
1 tbsp fresh ginger, grated
1 tbsp vanilla bean extract
Poached Peaches
8 ripe peaches
1 cup caster sugar
3cm fresh ginger, sliced
1 vanilla bean
1 star anise
1 cinnamon quid
1/2 tsp cardamon seeds
{ METHOD }
Preheat oven to 160*C. Grease and line a 22cm springform cake tin. Place ginger nut biscuits into a food processor and blend into a fine crumb. Add melted butter and mix together well. Evenly press biscuit mixture over the base of the prepared tin. Refrigerate for 20-30 minutes until firm.
Meanwhile, mix together cream cheese, cream, sugar, eggs, ginger and vanilla until smooth. Pour mixture over chilled biscuit base. Place in the oven to bake for 1 hour. Allow cheesecake to cool to room temperature inside the oven. Once cool, transfer to the refrigerator to set for 2-3 hours or overnight.
Cut peaches in half and remove seeds. Place 1L of water into a saucepan. Add remaining ingredients and mix well. Place saucepan over medium heat and bring to a simmer. Place peaches skin side down into liquid and cook gently for 10 minutes. Remove from liquid using a slotted spoon and transfer to a bowl. Cover with cling film and allow to cool. Once cool, peel and discard skin from peach halves.
Bring poaching liquid to a boil. Reduce liquid into a syrup. Strain through a sieve and allow to cool. Return peaches to liquid.
To serve, remove cheesecake from springform tin. Spoon over peaches and poaching syrup. Serve chilled. Enjoy!
*NOTE
Leda Nutrition gluten free Gingernut Biscuits can be found at most major supermarkets in Australia.
Photo by Georgia Barnes
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