Nectarine Cheesecake with Chocolate Chip Cookie Crumb

I’d like to say the best part of the cheesecake is the filling but it’s actually the homemade chocolate chip cookie crumb base MIXED with the creamy nectarine flavored cheesecake!

The chocolate chip cookie base is so homely and tasty! It’s so simple to make and can be used for any kind of cheesecake or tart.

The filling is effortless and could be paired with any type of fruit. So if you don’t have nectarines chuck some fresh peaches, blueberries, strawberries or whatever you have on hand on there!

We love this recipe, so enjoy! Paige x

Nectarine Cheesecake

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Yield: 8

Author: Paige

Prep time: 20 MinCook time: 1 H & 2 MInactive time: 4 HourTotal time: 5 H & 22 M

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Ingredients

Nectarine Cheesecake Filling

• 16 oz cream cheese
• 1 tablespoon plain white flour
• 3 large eggs
• Zest & juice half a lemon
• 1/3 caster sugar
• 1/4 cup cream
• 2 nectarines thinly sliced

Chocolate Chip Cookie Base

• 1 1/2 cups plain white flour
• 4 oz cold butter cubed
• 1/2 cup milk chocolate buttons or broken up if from a block
• 1/2 cup caster sugar
• Pinch salt
• 4 tablespoons melted butter

Instructions

Nectarine Cheesecake

1. Preheat oven to 355 degrees F fan bake. Line a baking tray with baking paper. Lightly grease a 9-inch spring form cake tin.
2. For the cookie base put flour, butter, chocolate, sugar, and salt in a food processor. Tip: I have used my hands to rub the butter into the dry ingredients before & finely chopped the chocolate.
3. Whizz up until its all grainy with some pea sized pieces of butter & chocolate still visible.
4. Pour & spread out onto baking tray. Place in oven for 10 - 12 minutes depending on oven. Stir at least twice to break up the crumb & get an even golden toast.
5. Pull crumb from oven. Stir again making sure to break up any large pieces. Leave to cool while making the filling for the cheesecake.
6. In the same food processor (I wouldn’t bother washing it after the cookie crumb) add the cream cheese.
7. Whizz cream cheese a little. Add eggs, flour, sugar, cream, lemon zest & juice. Blend until smooth with no lumps. Put aside for a couple of minutes while you sort out the base.
8. Pour cookie crumbs into a medium bowl. Add melted butter. Stir with a spoon or spatula. Press into cake tin bottom and sides. Tip: Fingers are easiest but the spoon or spatula are okay also.
9. Pour cheesecake filling into the the base. Using half the nectarine slices, arrange on top of the filling. Bake in the oven for 45 - 50 minutes depending on your oven.
10. Cooked when the center slightly jiggles.
11. Cool down, top with fresh nectarine slices & place in fridge for at least 4 hours before serving. As with all cheesecakes it tastes better the next day!

Nutrition Facts

Calories

560

Fat

45 g

Sat. Fat

27 g

Carbs

40 g

Fiber

2 g

Net carbs

38 g

Sugar

11 g

Protein

10 g

Sodium

355 mg

Cholesterol

181 mg

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nectarine cheesecake

Dessert

American

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