If you thought cheesecakes were good before, think again! This one has a buttery, oaty hobnob base, with a vanilla cream cheese filling, and a silky poached peach centre. Oh and we're serving this upside down, turning this cheesecake into an eye-catching masterpiece, just waiting to be broken into! Shout out to Insta's own @elchefconbotas for the inspo here!
Add the hobnobs to a food processor, and pulse until you get a fine crumb, before adding the melted butter and pulsing a few more times to fully combine.
Line the bottom of a 9-inch spring form cake tin, with baking paper, and spoon in our hobnob base. With a spoon, press the biscuit base into the base of the cake tin, and onto the walls. Once the base has formed, allow to set in the freezer for at least 30 minutes.
Whilst setting, we can make the poached peach filling. Take a couple cans of sliced peaches, and chop them up roughly, before adding to a small saucepan with the extra sugar and lemon juice. Bring to a simmer, and continue to for at least 15 minutes, until the syrup thickens like a jam. Allow to cool completely.
For the cheesecake, add the cream cheese and mascarpone to a mixing bowl, with the sugar and vanilla and whip up until combined.
Once there base has set, fill half way with our cheesecake filling, scoop and push around the filling to create a little well, to pour our peach centre. Cover the peach centre with the rest of the cheesecake filling, smooth out the top,
Allow to set in the fridge for at least 3 hours, but best overnight! Once set, Flip onto a plate, open the spring form tin, and slowly lift off the base of the tin. And enjoy!
