Cooking and baking with stone fruit guarantees tasty dishes. Here are a few of our favourites


  • 200g ginger biscuits, crumbed
  • 100g salted butter, melted
  • 5 large eggs
  • 275g caster sugar
  • 2t lemon zest
  • 1T lemon juice
  • 750g cream cheese, softened
  • 1t cake flour
  • 250ml double tick cream, lightly beaten

For the grilled honey buttered peaches

  • 6 large peaches, halved and pitted
  • 100g softened butter
  • 2T runny honey
  • Seeds from 1 vanilla pod
  • 1T brown sugar


  1. Line the base of a 20cm loose-bottomed cake tin with baking paper and pre-heat the oven to 170°C.
  2. Place the biscuit crumbs into a bowl and add the melted butter.
  3. Mix together well and then press onto the base of the prepared cake tin. Smooth down with the back of a spoon and chill until you need it.
  4. Put the eggs and caster sugar in a food processor bowl and whisk until light and fluffy.
  5. Add the remaining ingredients, except the cream, and mix together well.
  6. Fold in the cream and pour the mixture into the prepared cake tin.
  7. Make a collar by cutting a strip of baking paper long enough to go all the way around the cake tin (must be about 3cm higher than the top of the baking tin).
  8. Roll it into a cigar and unravel and place around the inside of the baking tin. Secure the ends together with a paper clip.
  9. Gently spoon the mixture into the baking tin.
  10. Bake the cheesecake for 80-90 minutes (it should have a tiny wobbly spot in the centre and, as the cake cools, the centre will firm up).
  11. Store covered in the fridge until you are ready to serve it.

To make the grilled honey buttered peaches

  1. Place the peaches onto a baking tray.
  2. Cream together the butter, honey and vanilla seeds and spoon onto the peaches.
  3. Sprinkle with a little brown sugar and grill in a hot oven until the peaches start to bubble and turn golden brown.

To serve: arrange peaches over the top of the cheesecake and dust lightly with icing sugar before bringing it to the table.

This recipe serves 8-10 people