The stone fruit in this recipe cut the sweetness of the cheesecake and add a refreshing burst of colour. It will keep in the fridge for up to a week.
400g apricots, cut in half, seeds removed
1½ cups castor sugar
1 cup water
350g plums, cut in half, seeds removed
250g plain sweet biscuits
125g butter, melted
500g cream cheese
4 egg yolks
3 egg whites
½ lemon rind, grated
4 nectarines, cut in half, seeds removed
Put the apricots, 1/2 cup sugar and water in saucepan, simmer gently until apricot skins start to come off. Remove from water, peel remaining skins and discard. Reserve fruit. Put plums and 1/4 cup sugar in a saucepan and simmer until completely soft. Blend until smooth and pass through fine strainer. Reserve.
Pre-heat oven to 180C. Line a 23cm spring-form tin with greaseproof paper. Process biscuits with butter to a fine crumb consistency as it starts to come together. Press into bottom of tin and two-thirds up the sides. Line bottom with apricots.
Blend cream cheese, 3/4 cup sugar and lemon rind in a food processor until smooth. Add egg yolks and plum puree. Whisk egg whites to medium peaks and fold through cream cheese mixture. Pour into tin and bake in oven for 35-45 minutes or until puffed in the middle. Remove and allow to set in the fridge for 4 hours.
Pre-heat top grill to high. Dust nectarines liberally with icing sugar. Place under grill until nectarines are golden brown and glazed. Dust cheesecake with icing sugar before serving with glazed nectarine.