Peach Melba Cheesecake

Preheat the oven to 180°C (fan 160°C, gas mark 4). Using butter grease the sides and base of a 20cm/8” springform/loose bottomed cake tin.

Crush the biscuits in a plastic bag with a rolling pin or in a food processor, until they look like fine breadcrumbs.

Mix the crushed biscuits with the melted butter, then tip into the cake tin and press down into the base to form an even layer. Bake in the oven for 10 minutes, then cool.

Place the ricotta, crème fraiche, eggs, sugar, honey, lemon zest and vanilla extract into a large bowl or food processor, and blend until smooth and well combined.

Peel, stone and dice 1 of the peaches and gently stir into the mixture along with 100g of the raspberries. Pour onto the biscuit base in the cake tin and gently spread evenly.

Bake in the oven for 40-45 minutes, or until the cheesecake is pale golden brown on the top and wobbles slightly in the middle. Cover with foil, turn off the oven and allow to cool with the oven door slightly open. Then chill in the fridge overnight.

Carefully run a knife around the inside edge of the tin and remove the cheesecake from the tin. Transfer to a serving plate.

Slice the remaining peach into thin wedges and place in top of the cheesecake with the remaining raspberries.

Dust with icing sugar and serve.