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.
Add the extra gelatine if you are travelling, so the dessert stays in shape.
200g plain, sweet biscuits
¼ cup pistachios, lightly toasted
½ tsp cinnamon
120g butter, melted
2 x 250g tubs cream cheese
½ cup caster sugar
250g sour cream
1 tbsp, plus 1 tsp gelatine
2 tbsp water
4 juicy ripe nectarines, pitted
and roughly chopped
½ cup caster sugar
Nectarine slices, raspberries, toasted pistachios to garnish
1 In a food processor combine the biscuits, pistachios and cinnamon, and pulse to a fine crumbs. 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.
2 Beat the cream cheese and sugar with an electric beater for 3-4 minutes until smooth. Add sour cream and beat to combine ingredients.
3 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.
4 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.
5 Carefully run a thin, sharp knife around the cheesecake and release the spring. Transfer to a serving plate.
6 Garnish with nectarine slices, raspberries and pistachios, and drizzle with fresh raspberry sauce (see tip left).
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author