This is the perfect summer dessert – it uses up ripe fruit, can be made in advance and is simply delicious! The nutty spiced base adds interest and the easy raspberry sauce gives a real boost.
Ingredients
200 g | Biscuits, sweet, plain |
¼ cup | Pistachios, lightly toasted |
½ tsp | Cinnamon |
120 g | Butter, melted |
500 g | Cream cheese, (2 tubs, 250g) |
½ cup | Caster sugar |
250 g | Sour cream |
2 Tbsp | Water |
1 Tbsp | Gelatine, plus 1 tsp |
4 | Nectarines, juicy ripe, pitted and roughly chopped (Main) |
½ cup | Caster sugar |
1 punnet | Raspberries, toasted pistachios and nectarine slices to garnish |
For garnish
1 handful | Raspberries |
1 | Nectarine, thinly sliced (Main) |
1 handful | Pistachios, toasted |
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- In a food processor combine the biscuits, pistachios and cinnamon, and pulse to a fine crumb.
- Add the butter and process until moist and clumping. Line the base of a 21cm springform tin with baking paper.
- Firmly press the crumbs into place with the base of a glass. Chill until required.
- Beat the cream cheese and sugar with an electric beater for 3-4 minutes until smooth. Add sour cream and beat to combine ingredients.
- In a separate bowl, sprinkle the gelatine over the water and leave this to swell for 5 minutes.
- Heat gently in the microwave or over hot water until it is all dissolved and smooth.
- In a food processor, puree the nectarines and second amount of sugar.
- Gently fold dissolved gelatine and pureed nectarine into the cream cheese mixture, then pour over the biscuit base. Chill for 4 hours.
- Carefully run a thin, sharp knife around the cheesecake and release the spring. Transfer to a serving plate.
- Garnish with nectarine slices, raspberries and pistachios, and drizzle with fresh raspberry sauce
Tip: Add the extra gelatine if you are travelling, so the dessert stays in shape.