Peaches & cream cheesecake
SERVES 12 PREP + COOK TIME 45 MINS
250g malt biscuits
¹/³ cup (25g) shredded coconut
75g butter, melted
½ cup (70g) macadamias, lightly
toasted, chopped coarsely
2 teaspoons powdered gelatine
2 tablespoons cold water
500g cream cheese, at room
temperature
2 teaspoons vanilla extract
¹/³ cup (75g) caster sugar
2 x 395g cans sweetened
condensed milk
²/³ cup (160ml) lemon juice
500ml cream
2 tablespoons flaked almonds or
macadamias, toasted
Edible flowers, to decorate
POACHED PEACHES
8 (1.5kg) large peaches
3 cups (440g) caster sugar
1.5 litres (6 cups) water,
approximately
1 Invert the base of a 24cm springform cake pan to allow for easy removal of the cheesecake. Grease base and sides of the pan.
2 Process biscuits until fine crumbs form. Add coconut and melted butter, processing until
