December - Stone Fruit

This recipe provided by Chris Swordy of Giardino's Cafe to accompany the Nude Food calendar's December theme of stone fruit.  The winning stone fruit photo in the calendar was taken by Cory Rossiter.

Peach & Strawberry Cheese Cake   Ingredients 500g Oatmeal biscuits 200g Melted butter 2 Tablespoon melted butter 600ml Thickened cream 1kg Cream Cheese 4 teaspoons Gelatine 220g castor sugar, ½ cup water 1 punnet strawberries 12 Ripe peaches poached in a cup of castor sugar, 2 cups of water, 1 cinnamon stick, 1 vanilla pod (scraped until soft)   Pulse biscuits in a food processor until crumbled (to your desired texture- I like it quite crunchy) , add butter & honey- mix until combined and then press into a 30cm cake tin. Leave to set for about an hour.   Place cream cheese in blender and blend until smooth/soft. Add punnet of strawberries (leaving five/six to garnish), add four peaches and blend until well mixed. Dissolve gelatine in ½ cup water, stir, microwave on full for 10 seconds. Add to cream cheese mix and transfer to a large bowl. Whisk with an electric mixer adding sugar & cream until the cheese starts to thicken. Pour over your biscuit base and leave to set for approx 2 hours. Top with sliced strawberries and peaches. Enjoy!