NZ Woman's Weekly

Nectarine cheesecake with pistachio & cinnamon crust

  • Meal Type

    Cake
  • Servings

    10
  • Courses

    Dessert

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.nz

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