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    Home » recipes

    By Amanda Smyth 2 Comments

    roasted nectarine and ginger syrup cheesecake

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    I had horrendous morning sickness with both our girls.

    They're July babies, so the worst of my morning sickness vomiting at all times of the day happened in summer. Foods I normally love were, all of a sudden, repulsive. The normally delicious diverse smells of restaurants had me seeking out the toilet before we were even seated.

    Pork was the worst. I remember spending a night at the German Club in Brisbane for my sister-in-law's birthday. We hadn't yet told our family we were expecting. The German Club is famous for it's pork knuckle and I can't remember who insisted it was a "must eat" that night, but I spent the evening pushing it around my plate. My 50 shades of green (plus the absence of an accompanying pint of german beer) probably made our announcement for us.

    Summer fruit saved me (and nourished our growing babies). It was cold, it didn't have an abhorrent smell and it was quick. (Which was essential, the moment I felt hungry I had to eat immediately for fear of spending the new twenty minutes in close proximity of a bucket.)

    I'm always thrilled to see the first summer nectarines arrive in the shops. Nectarines*, mangos and lychees are still my favourite flavours.

    This roasted nectarine and ginger syrup cheesecake is a celebration of some of my favourite things. I'll admit banging on about being sick probably wasn't the intro it deserved, but it seemed essential that you knew just how much I LOVE summer fruit.roasted nectarine and ginger syrup cheesecake

    ,
    Slice nectarines and roast at 180 for 45mins. Allow to cool, choose ⅔ to puree, reserving the prettier pieces for decorating the top of the cake. Chill. Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate. Pour 3tbs boiling water into a heatproof jug and sprinkle the gelatine on the service. Whisk with a fork until dissolved. Set aside. Using an electric mixer, whip 300ml of cream and set aside. Then beat the cream cheese, sugar and vanilla until light and fluffy. Add the ginger syrup and mix until combined. Gradually beat the gelatine mixture into the mix. Fold in the whipped cream. Level the top with a spatula. Cover and refrigerate overnight or until set.
    Print

    roasted nectarine and ginger syrup cheesecake

    Author Amanda Smyth

    This roasted nectarine and ginger syrup cheesecake captures all the fabulous flavours of summer stone fruit. The ginger syrup gives the cake an extra lift.

    Ingredients

    1 kilo nectarines

    200g ginger biscuits

    75g butter, melted

    300ml thickened cream

    3 teaspoon powdered gelatin

    2 tbs boiling water

    500g cream cheese, softened

    ⅔ cup caster sugar

    ½ cup easy ginger syrup

    Instructions

    Slice nectarines and roast at 180 for 45mins. Allow to cool, choose ⅔ to puree, reserving the prettier pieces for decorating the top of the cake. Chill.

    Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate.

    Pour 3tbs boiling water into a heatproof jug and sprinkle the gelatine on the service. Whisk with a fork until dissolved. Set aside.

    Using an electric mixer, whip 300ml of cream and set aside. Then beat the cream cheese, sugar and vanilla until light and fluffy. Add the ginger syrup and mix until combined.

    Microwave the gelatine mixture until liquid, then gradually beat the gelatine mixture into the cheesecake mix. Fold in the whipped cream.

    Level the top with a spatula. Cover and refrigerate overnight or until set.

    roasted nectarine and ginger syrup cheesecake

    You can make your ginger syrup in advance. It's also delicious in soda water for teetotalers and preggie peeps or cocktails for those of us who are SO DONE with having babies. #justsaying

    what's your favourite summer fruit?

     

    *Nectarines. Not peaches. That fuzz was another nausea inducer!


    If you’ve lost your groove in the kitchen, then my 14 day Regain Your Kitchen Mojo Challenge is just for you. It’s totally FREE and I promise it will help you get your mojo back in the kitchen. We start on March 20. You can sign up here: kitchenmojochallenge.com

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    Reader Interactions

    Comments

    1. Seana SmithS says

      March 08, 2017 at 11:22 am

      Love it and I'm drooling just looking at it. I haven't roasted stone fruit for ages and must get some and get going as I do love that. This looks a pretty straightforward recipe, I say that as I can get very daunted by gelatine, so will add it to the list of treats to try.

      Thanks Amanda.

      Reply
    2. Tamara says

      May 22, 2017 at 12:11 pm

      Such a unique cheesecake combination, Amanda! I love it and look forward to trying it.
      Cheers
      Tamara

      Reply

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