4oz/100g butter, melted 8oz/225g digestive biscuits, crushed 2 sachets gelatin 6 Tbs. boiling water 3 eggs, separated 6oz/150g caster sugar 8oz/225g cream cheese 2 nectarines, peeled, stoned and in small chunks 1/2pt/300ml double cream, whipped 2 nectarines, stoned and thinly sliced for decoration lemon juice for sprinkling
Instructions
1) Mix butter with biscuits and press into the base of a loose bottomed 8in/20cm cake tin. Leave in the fridge while making cheesecake.
2) Dissolve gelatin in water and reserve. Beat yolks with sugar until light and fluffy. Beat in cream cheese and gelatin mix. Add nectarine chunks and fold in cream. Whip the egg whites stiff and carefully fold in with a metal spoon. Pour over biscuit base in cake tin. Return to fridge to set.
3) Sprinkle the nectarine slices with lemon juice. Arrange slices in a swirly design on top of the cheesecake and refrigerate until required.
