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.
1 kilo nectarines
200g ginger biscuits
75g butter, melted
300ml thickened cream
3 tsp powdered gelatin
2 tbs boiling water
500g cream cheese, softened
2/3 cup caster sugar
1/2 cup easy ginger syrup
Slice nectarines and roast at 180 for 45mins. Allow to cool, choose 2/3 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.
Recipe by Cooker and a Looker - Australian Home Cooking at https://cookerandalooker.com/roasted-nectarine-and-ginger-syrup-cheesecake/