Peach & ginger cheesecake

Preheat the oven to 180ºC, gas mark 4. Grease and line the base and sides of a 20cm loose-bottomed cake tin (at least 4cm deep) with baking parchment. Whizz the biscuits in a food processor to fine crumbs. Stir in the butter, then press into the prepared tin – begin in the middle, compressing and working to the edges and up the sides to about 4cm deep. Bake for 15 minutes, carefully push down any puffy parts, then leave to cool completely.

With the paddle attachment on a stand mixer (or by hand with a spatula), combine the soft cheese, mascarpone, 2 tbsp sugar and the stem ginger syrup until smooth. Pour in the cream and beat until just holding soft peaks – this may take up to 5 minutes. Spoon into the cooled biscuit shell and smooth using a palette knife or spatula. Cover and chill for at least 2 hours (or overnight).

In a small mixing bowl, combine the peach slices with the remaining 2 tbsp sugar, the stem ginger and lemon juice; set aside for at least 30 minutes. Remove the cheesecake from the tin and transfer to a serving plate; arrange the peaches on top. In a small pan, combine 1 tbsp peach juices from the bowl with the jam; simmer for 3-5 minutes to thicken slightly, then strain into a bowl. Brush over the fruit; slice and serve.