Name: Nectarine, Almond and Honey Cheesecake
Ingredients: 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

Ingredients

Scale

Base

250g plain biscuits of choice (*use GF if required)
20g desiccated coconut
90g butter, cubed

Cheesecake

500g full fat cream cheese, cubed
100g thickened cream
90g sugar
1 tsp vanilla bean paste

Topping

2 nectarines, sliced
2 peaches, sliced
2 Tbsp toasted flaked almonds
2 Tbsp honey

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Instructions

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).
Serve.