- 150g (5oz) Duchy Originals Lemon Biscuits
- 50g (2oz) butter, melted
- 200g (7oz) mascarpone cheese
- 75g (3oz) caster sugar
- 2 large eggs, separated
- 3tbsp peach schnapps (such as Archers), plus 1tbsp for the sauce
- 4 leaves gelatine, soaked in cold water until soft, or 4 level tsp powdered gelatine. To prepare powdered, melt it in a heatproof bowl with a little waterover a pan of simmering water. Smart idea: Peach schnapps needn'tgather dust at the back of the cupboard. Keep it in the freezer, whereit will be ready to pour over orange or lemon sorbet, or freshpineapple.
- 175ml (6fl oz) double cream
- 2 x 400g tins peaches in juice, drained and roughly chopped
- You will need
- 20cm (8in) spring-form cake tin
Crush the biscuits in a bag using a rolling pin. Mix with the butter, press into the base of the tin and chill. Meanwhile, beat the mascarpone to soften, then add the caster sugar, egg yolks and peach schnapps and beat until smooth. Remove the excess water from the gelatine leaves before melting them in a saucepan, then stir into the mascarpone mix.
Beat the cream into soft peaks and whisk the egg whites in a separate bowl until stiff. Fold the cream and half the peaches into the mascarpone mixture, then fold in the egg whites. Pour over the biscuit base and chill for a minimum of 6 hours, but preferably overnight.
Purée the remaining peaches with the extra peach schnapps for the sauce. Remove the cheesecake from the tin and slice with a hot, dry knife and serve with the sauce on the side.
The cheesecake and sauce will keep for up to three days covered in the fridge. Remember, One leaf of gelatine equals a level teaspoon of powdered.