Directions

• Preheat oven to 160°C.
• Line a 22cm loose bottom baking tin with grease proof paper, spray with cooking spray.
• Place the biscuit crumbs in a bowl and stir in the butter until it's well combined with the crumbs.
• Spoon the crumbs into the prepared baking tin and spread over the base and up the sides of the tin. Cover and chill for 30 minutes.
• Mix together the cream cheese and castor sugar until smooth.
• Add the cream, lemon juice and eggs and mix until smooth.
• Pour the mixture into the prepared baking tin.
• Bake for 1 hour or until the cheesecake is just set in the centre; it should still wobble.
• Turn off the oven and leave the cheesecake in the oven, with the door slightly ajar. Don’t take it out until it has cooled completely. This will prevent the cheesecake from cracking.
• Chill for 3 hours or until you are ready to place the topping.
• Once you are ready to serve, arrange the sliced nectarines over the top of the cheesecake and spoon over the honey mixture.
• Serve with a great big blob of vanilla ice cream or thick creamy Greek yoghurt.
• The Topping
• Warm the honey and preserved ginger together for a few seconds.