Georgia Barnes is a home-cooking advocate and food creative in Brisbane. Not only does she create her own recipes, but she also does food styling and photography. We’ve been lucky enough to collaborate with her this stone fruit season on this delicious recipe featuring Kumbia peaches from our growers. If you haven’t seen her Instagram, you’re missing out! Plus her new website will be up and running soon so watch this space!!
250g gingernut biscuits, 125g butter, melted, 500g cream cheese, 3/4 cup thickened cream, 3/4 cup caster sugar, 3 free-range eggs, 1T fresh ginger grated, 1T vanilla bean extract
8 ripe peaches, 1 cup caster sugar, 3cm fresh ginger, sliced,1 vanilla bean, 1-star anise, 1 cinnamon quill, 1/2 tsp cardamom seeds
Preheat oven to 160degC. Grease and line a 22cm springform cake tin. Place ginger nut biscuits into a food processor and blend into a fine crumb. Add melted butter and mix together well. Evenly press biscuit mixture over the base of the prepared tin. Refrigerate for 20-30 minutes until firm.
Meanwhile, mix together cream cheese, cream, sugar, eggs, ginger and vanilla until smooth. Pour mixture over chilled biscuit base. Place in the oven to bake for 1 hour. Allow cheesecake to cool to room temperature inside the oven. Once cool, transfer to the refrigerator to set for 2-3 hours or overnight.
Cut peaches in half and remove seeds. Place 1L of water into a saucepan. Add remaining ingredients and mix well. Place saucepan over medium heat and bring to a simmer. Place peaches skin side down into liquid and cook gently for 10 minutes. Remove from liquid using a slotted spoon and transfer to a bowl. Cover with cling film and allow to cool. Once cool, peel and discard skin from peach halves.
Bring poaching liquid to a boil. Reduce liquid into a syrup. Strain through a sieve and allow to cool. Return peaches to liquid. To serve, remove cheesecake from springform tin. Spoon over peaches and poaching syrup. Serve chilled. Enjoy!