Name: Marscapone Cheesecake with Baked Peaches
Ingredients: Base; 100 g anna's ginger biscuits or use digestive biscuits; 100 g butter, unsalted; Filling; 500 g marscapone cheese, room temperature; 500 g cream cheese , room temperature; 1 ¼ cups caster sugar; 4 eggs, separated; 2 tsp vanilla extract; Peaches; 5 peaches, halved and stone removed; 1 tbsp brown sugar; 1 tbsp honey; 2 tbsp grand mariner or orange juice; 2 tbsp flaked almonds, toasted

This marscapone cheesecake with baked peaches is the most wonderful cake to celebrate with. Rich and delicious , it's the perfect cake to enjoy with family and friends.

Yields1 Serving

Base

100 g anna's ginger biscuits or use digestive biscuits

100 g butter, unsalted

Filling

500 g marscapone cheese, room temperature

500 g cream cheese , room temperature

1 ¼ cups caster sugar

4 eggs, separated

2 tsp vanilla extract

Peaches

5 peaches, halved and stone removed

1 tbsp brown sugar

1 tbsp honey

2 tbsp grand mariner or orange juice

2 tbsp flaked almonds, toasted

Preheat oven to 180 degrees. Grease and line a 23 cm springform pan with baking paper.

For the base, blitz the biscuits in a food processor or crush them in a zip lock bag with a rolling pin. Pour then Ito a bowl and add the melted butter. Add the crushed biscuits to the bottom of the cake tin to create a base for the cheese cake. Bake in the oven for 10-15 minutes , take out and allow to cool.

Place the peach halves in a baking dish flesh side up. Sprinkle with sugar and honey and add the juice or Grand Mariner.Bake in the oven for 20 minutes and set aside to cool. When the peaches are cool remove the skins and place on a plate ready to use.

Place the cream cheese in the bowl of a stand up mixer with the paddle attachment and beat until smooth. Add the marscapone, sugar , orange zest ,vanilla and yolks and beat together to combined and smooth.

Place the egg whites in a seperate bowl and whisk until firm peaks form. Fold the egg white through the cheese mixture in batches.

Pour the mixture into the cake tin and bake for 70-80 minutes. Turn off the oven when the cake is cooked and allow the cake to cool in the oven for and hour or so before removing it. The cake is best refrigerated before serving and taken out 20 minutes before needed.

Place the peaches over the top of the cake and finish with a scattering of flaked almonds.