500ml cream

150g sugar

300g cream cheese (full fat)

5 eggs

180g soft goats cheese

125g thick yoghurt

Zest and juice 1 lemon

50ml brandy

6 nectarines, cut into pieces

150g brown sugar

50ml brandy

Tsp orange blossom water

30g butter


1. Beat all the cheesecake ingredients together until smooth (or pulse in a processor).

2. Butter and flour a 25cm spring form.

3. Spoon in the mix and bake at 180c for approx. 40mins.

4. Cool, then dust with icing sugar and blowtorch until brown and golden.

5. Nectarines – but the butter, sugar etc in a pan. Bring to the boil.

6. Add fruit, cook 3mins, cool.

7. Serve with the cheesecake.