No-bake peach cheesecake with ginger biscuit base and pecan crumble
By OcadoLife
Published on 17 January 2022
Syrupy sweet peaches, cool cream and a warm ginger base make this summery dessert a real winner.Time and servings
1 hrTotal time
12Servings
1 hrCooking time
Ingredients
- 130 g of butter
- 250 g of gingernut biscuits, blitzed
- 100 ml of grand marnier
- 100 ml of water
- 100 g of caster sugar
- 6 peaches, destoned and cut into 8 slices
- 30 g of pecans, chopped
- 20 g of rolled oats
- 20 g of light brown sugar
- 220 g of icing sugar
- 500 g of galbani mascarpone
- 340 g of cream cheese
Method
Step 1
Line a 23cm springform cake tin with baking paper. Melt 110g of the butter and add the gingernut crumbs, stirring until coated.Step 2
Tip into the cake tin and press down evenly to create the biscuit base. Chill for 30 mins, until firm.Step 3
In a large bowl or stand mixer add the mascarpone, cream cheese and sieved icing sugar and slowly beat together. Increase the speed and beat until it becomes light and fluffy, around 2-3 mins.Step 4
Transfer the mascarpone mix to the cake tin. Push it down to avoid air holes and level off the top. Chill overnight in the fridge.Step 5
Add the Grand Marnier, water and caster sugar to a sauté pan and place on a medium heat. Swirl every now and again until the sugar has dissolved. Increase the heat until simmering.Step 6
Add the peaches and cook for 2 mins each side before removing to drain on kitchen paper.Step 7
Increase the heat and cook the liquid for another 5-8 mins until you have a caramel as thick as double cream. Remove from the heat and allow to cool.Step 8
Preheat the oven to 200°C/180°C fan/gas 6. Rub the pecans, oats, light brown sugar and remaining 20g butter together in a lined roasting tin and pop into the oven for 10 mins, stirring and turning once halfway through. Remove and allow to cool.Step 9
When ready to serve, remove the cheesecake from the fridge and decorate with the fruit and crumble. Drizzle over some of the Grand Marnier caramel and serve. Note: If it’s a hot day, leave it in the fridge until you are ready to serve to keep it nice and firm.