300g of digestive biscuits, blitzed until fine
150g melted butter
600g cream cheese
125g golden caster sugar
3 whole eggs
3 additional egg yolks
1 tbsp. of vanilla extract
1.5 tbsp lemon juice
200ml sour cream
1 vanilla pod, seeds scraped out
For the peach salad
4 white peaches diced into 1cm cubes
1 tbsp honey
1. Mix the fine biscuit crumb and butter together, then line the base of a large cake tin lined with greaseproof paper cut to fit it. Then press the biscuit crumb mix into the tin and then place in the fridge for 20 minutes to firm up.
2. In a cake mixer beat the cheese and sugar up together until smooth. Then add the eggs and egg yolks one by one, beating in-between. Finally, add all the vanilla extract and lemon juice. Mix well and then pour into a 9-inch cake tin.
3. Pre-heat the oven to 160°C. Line the outside of the tin with foil, then place in a deep baking tray, pour water half way up the tin and then bake until just firm to the touch, about 35/40 mins. Then mix the sour cream, milk and vanilla pod together then pour and spread over the top. Then pop back in for 5 mins. When done, take out and cool in the tray, finally when cool, take out of the tray and pop in the fridge.
4. For the salad, just mix the diced peach together with the honey and leave to sit for 30 minutes. When ready serve a large slice of cheesecake with your peach salad.
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