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.

Prep time: 40 MINUTES + overnight
Cook time: 60 MINUTES
+ 6 +

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Categories: SWEETS: BAKING.