I absolutely love cheesecake and I especially love cheesecake when it is the warmer months and using delicious summer fruits. This cheesecake is so incredibly simple to whip up that it has quickly become a regular in my house. You can change the fruit used based on what is on special or what is available. Summer berries such as raspberries, strawberries and blueberries are delicious! Sliced mango and passionfruit is another great combo!
Photo courtesy of The 4 Blades Magazine photography team.
Tell me more about this issue
Have you ever found yourself with a mountain of a particular fruit or vegetable when it’s in season? From time to time we’ve been given a whole tray of stone fruit or we’ve had friends that have had a bumper crop of tomatoes. It’s the worst when good food goes bad. So this month we’ve got a whole swag of ideas for all seasons.
Want to know more about The Fresh Produce Issue?
- In summer the weather is warm and fruit is in abundance! You will find recipes for cherries, berries and nectarines, including our cover image, Nectarine, Honey and Almond Cheesecake.
- Summer vegetables like tomato, zucchini and capsicum form the basis of great midweek meals. We think you will love Tomato Spinach Pasta, a real one-bowl wonder.
- Autumn fruits like figs, pears and plums will keep you warm as the weather cools. Pear and Honey Muffins may become a new lunchbox favourite.
- We love to create meals with autumn vegetables. Beetroot, pumpkin and sweet potato are not only delicious but nourishing. Try the Creamy Thai Sweet Potato Curry.
- Winter is a wonderful time to cook up seasonal fruits and give them a new lease on life. Apples, grapefruit and rhubarb lead to wonderful cooked treats like Fruity Apple Porridge.
- We will help you make the most of your winter vegetables. Cauliflower, potatoes and kale are great for healthy snacks like Cauliflower Quinoa Fritters.
- Spring brings freshness, and our recipes using passionfruit, lemon and banana are no exception. The Grain Free Lemon Bars are a sweet low carb treat that will fool even the biggest sweet tooth.
- Bring that spring freshness to your meals with creations like a Spring Vegetable Tart. Spinach, leek, beans and asparagus are featured.
Want to try before you buy? Apple users can tap preview to download an introduction to The On the Road Issue, including a full contents and two bonus recipes.
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- 250g plain biscuits of choice (*use GF if required)
- 20g desiccated coconut
- 90g butter, cubed
- 500g full fat cream cheese, cubed
- 100g thickened cream
- 90g sugar
- 1 tsp vanilla bean paste
- 2 nectarines, sliced
- 2 peaches, sliced
- 2 Tbsp toasted flaked almonds
- 2 Tbsp honey
- Line the base of your springform pan with baking paper.
- Place biscuits (250g), coconut (20g) and butter (90g) into the bowl. Mix **Speed 9 / 45 seconds**.
- Press the crumb mixture into the base of the pan.
- Without cleaning the bowl, add cream cheese (500g), cream (100g), sugar (90g) and vanilla (1 tsp) into bowl. Mix **Speed 6 / 30 seconds** or until combined well.
- Spoon on top of the biscuit base and smooth out the top.
- Allow to set for 8 hours or overnight for best results.
- Before serving, place nectarines (2) and peaches (2) over the top. Sprinkle with almonds (2 Tbsp) and drizzle with honey (2 Tbsp).