Peach & ginger cheesecake

Name: Peach & ginger cheesecake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Ingredients: Vegetable or sunflower oil, for greasing; 300 g Essential Ginger Nut Biscuits; 120 g lightly salted butter, melted; 250 g Essential Soft Cheese; 250 g mascarpone; 4 tbsp caster sugar; 1 ball stem ginger, very finely chopped, plus 6 tbsp syrup; 150 ml double cream; 3 peaches, stoned and thinly sliced; 1 lemon, juice; 2 tbsp peach or apricot jam

It wouldn’t be summer without a show-off cheesecake. This one features a buttery ginger-nut base, silky-smooth mascarpone filling and sweet ginger macerated peaches. You can make up to the end of step 2 up to 48 hours ahead.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves10
CourseDessert
Prepare35 mins
Cook20 mins
Total time55 mins
Pluscooling + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Vegetable or sunflower oil, for greasing
300g Essential Ginger Nut Biscuits
120g lightly salted butter, melted
250g Essential Soft Cheese
250g mascarpone
4 tbsp caster sugar
1 ball stem ginger, very finely chopped, plus 6 tbsp syrup
150ml double cream
3 peaches, stoned and thinly sliced
1 lemon, juice
2 tbsp peach or apricot jam

Preheat the oven to 180ºC, gas mark. Grease and line the base and sides of a 20cm loose-bottomed cake tin (at least cm deep) with baking parchment. Whizz the biscuits in a food processor to fine crumbs. Stir in the butter, then press into the prepared tin – begin in the middle, compressing and working to the edges and up the sides to about cm deep. Bake for 15 minutes, carefully push down any puffy parts, then leave to cool completely.
With the paddle attachment on a stand mixer (or by hand with a spatula), combine the soft cheese, mascarpone, 2 tbsp sugar and the stem ginger syrup until smooth. Pour in the cream and beat until just holding soft peaks – this may take up to 5 minutes. Spoon into the cooled biscuit shell and smooth using a palette knife or spatula. Cover and chill for at least 2 hours (or overnight).
In a small mixing bowl, combine the peach slices with the remaining 2 tbsp sugar, the stem ginger and lemon juice; set aside for at least 30 minutes. Remove the cheesecake from the tin and transfer to a serving plate; arrange the peaches on top. In a small pan, combine 1 tbsp peach juices from the bowl with the jam; simmer for 3-5 minutes to thicken slightly, then strain into a bowl. Brush over the fruit; slice and serve.

Typical values per serving when made using specific products in recipe