A rich and creamy cheesecake ideal when entertaining friends and family.
Finely crush the biscuits and combine in a bowl with the melted butter and the mixed spice.
Press into the base and sides of a 20cm spring form tin.
Place in fridge to cool until firm.
Beat the eggs and sugar together on high speed until thick and pale in colour. Beat the cream cheese and brandy together until they are smooth.
Add cream cheese and brandy to the egg and sugar mixture.
Beat on high speed in an electric mixer until the mixture is smooth and creamy.
Pour half of the mixture onto the biscuit base.
Remove half of the peaches from the tin and pat dry with kitchen towel.
Slice the peaches and the layer on to the mixture ensuring that there is a complete layer of peaches.
Spoon the rest of the filling mixture over the peaches.
Place into a preheated oven at 180 degrees (170 degrees fan forced).
Bake for 40-45 minutes until the top is just starting to brown.
Turn the oven off and open the door slightly (a tea towel will stop the door from shutting).
Leave the cheesecake to cool in the oven.
Once cooled, put the cake into the fridge to cool completely.
Decorate using the remaining peach halves and the whipped cream.
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