White Chocolate Cheesecake with Brandy Roasted Peaches

Serves 8-10 | Gluten Free Option | Nut Free 

Ingredients

Base:

400g digestive biscuits

180g butter, melted

Filling:

100g white chocolate

500g cream cheese, at room temperature

160g caster sugar

1 tsp vanilla bean paste 

2 tbsp plain flour

2 eggs

Zest of 1 lemon 

1/4 tsp salt 

300g sour cream

Roasted Peaches:

4 peaches

1 tbsp honey 

1 tbsp olive oil 

3 tbsp brandy

2 sprigs rosemary

Method

Step 1: Grease and line the base and side of a 20cm springform pan. Place biscuits and butter into a food processor and process until finely crushed. Press the mixture into the base and side of the prepared pan. Use a straight-sided glass to help spread evenly. Refrigerate for 30 minutes.

Step 2: Melt white chocolate in the microwave until smooth. Set aside to cool for the time being, then preheat the microwave oven to 150°C.

Step 3: To make the filling, place cream cheese, sugar and vanilla bean paste in a stand mixer fitted with the paddle attachment and beat until smooth. Add the flour and beat until combined. Add eggs, 1 at a time, beating well after each addition, then stir through lemon zest and salt.

Step 4: In a separate bowl, combine the melted white chocolate and sour cream, then gently mix into the cream cheese mixture. Pour into base. Bake for 1 hour and 10 minutes, or until slightly golden and just set in the centre. Turn off the microwave oven, then stand cheesecake in oven with door closed for 40 minutes, then remove from oven and set aside to cool to room temperature. Once cooled, transfer to refrigerator for at least 3 hours (preferably overnight), or until firm in the centre. 

Step 5: Meanwhile, slice peaches into quarters or eighths and place in a baking dish with honey, olive oil, brandy and rosemary. Toss to combine, then transfer to the microwave oven and roast for 20-30 minutes at 170°C, or until softened. Use a spoon to gently bast the peaches at the halfway point. Once cooked, set aside to cool until ready to serve.