This gorgeously creamy no-cook cheesecake is brimming with summer flavours. Fresh nectarines add a delicious sweetness to the creamy cheesecake topping, while a crunchy ginger base adds bite. Top with nectarine slices and zingy lime zest for a seriously stunning summer dessert.
Mix together the crushed ginger biscuits with the ground ginger and melted butter. Press into the base of a 20cm (8in) loose-bottom cake tin and chill while preparing the filling.
Place the caster sugar and 3 of the nectarines, roughly chopped, into a food processor and blitz to a thick purée. Beat together the soft cheese and ricotta with the nectarine purée, lime zest and juice until well-combined.
Sprinkle the gelatin over 4 tbsp cold water and leave for 10 minutes to go spongy. Then heat over a pan of gently simmering water to dissolve (or microwave for 20-30 seconds). Beat into the nectarine mixture.
Whip the cream until it forms soft peaks and fold into the nectarine mixture. Spoon over the biscuit base and level the top with the back of a spoon. Chill for 3-4 hours until set.
Carefully run a round-bladed knife around the edge of the tin and push the cheesecake out of the tin, sit on a serving plate and decorate with slices of the remaining nectarine. Dust the top with icing sugar and sprinkle with the extra lime zest.
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Freezing and defrosting guidelines
This cheesecake freezes well as long as you freeze it before decorating and so is a great option if you are looking to make something ahead of time. Make sure you store it flat and upright in the freezer. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Cheesecake should be defrosted in the fridge and not in room temperature and an 8in cake should be left in the fridge to defrost for 8 hours.