Nectarine cheesecake with pistachio and cinnamon crust

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

Directions

1. In a food processor combine the biscuits, pistachios and cinnamon, and pulse to a fine crumb.
2. Add the butter and process until moist and clumping. Line the base of a 21cm springform tin with baking paper.
3. Firmly press the crumbs into place with the base of a glass. Chill until required.
4. Beat the cream cheese and sugar with an electric beater for 3-4 minutes until smooth. Add sour cream and beat to combine ingredients.
5. In a separate bowl, sprinkle the gelatine over the water and leave this to swell for 5 minutes.
6. Heat gently in the microwave or over hot water until it is all dissolved and smooth.
7. In a food processor, puree the nectarines and second amount of sugar.
8. Gently fold dissolved gelatine and pureed nectarine into the cream cheese mixture, then pour over the biscuit base. Chill for 4 hours.
9. Carefully run a thin, sharp knife around the cheesecake and release the spring. Transfer to a serving plate.
10. 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.