Peach and Basil Cheesecake

To prepare the peach and basil cheesecake, start with the base. Pour the biscuits into a mixer 1 and blend them until they become powder 2, then transfer them to a bowl. Melt the butter, let it cool and pour it into the bowl with the biscuits 3.

Mix well with a spoon 4, then pour the mixture into a springform pan of 18 cm lined with parchment paper 5. Press well with the back of a spoon 6.

Once you have obtained a uniform base 7, put it in the refrigerator until you have prepared the filling. In a bowl, pour the ricotta spread and add the powdered sugar 8; then mix well with a spatula until you get a homogeneous mixture 9.

Add plenty of hand-chopped basil 10 and mix again 11. Meanwhile, soak the dose of gelatin for the cream in cold water. Heat the cream until it is almost boiling. As soon as the gelatin is soft, squeeze it and dip it in the hot cream 12. Mix well to dissolve it completely.

Pour the lukewarm cream into the mixture 13 and mix well. Add the grated lemon zest 14 and mix again 15.

Pour the filling into the mold and level the surface with the back of a spoon 16, then transfer to the refrigerator for at least an hour 17. After an hour you can prepare the coulis. Peel the peach nectarines 18.

Remove the pit and cut them into pieces 19. Transfer to a saucepan, add the sugar 20 and let it cook over medium heat for about 20 minutes 21.

When they are soft and most of the liquid has evaporated, transfer them to a tall, narrow container 22. Blend with an immersion blender 23 until you get a puree, then strain it with a fine-mesh sieve 24.

At this point, soak the gelatin for the coulis. Pour the peach cream back into a saucepan and add the 60 g of water. Heat until almost boiling 25; then add the soaked and squeezed gelatin 26 and mix until it is completely dissolved 27.

Pour the peach coulis on the cake 28 and smooth it well with a spatula 29. At this point 30, put the cheesecake back in the refrigerator for at least another hour 30.

Now prepare the syrup to brush the peaches for the decoration. In a saucepan, pour water, sugar and bring to a boil 31. As soon as the sugar is completely dissolved, turn off the heat. Wash the peach nectarines well and slice them 22, removing the pit. Once set, take the cheesecake from the fridge and transfer it to a serving plate 33.

Decorate with the peach nectarine slices 34, brush them with the syrup 35, to prevent them from browning and decorate with the basil leaves 36. Put the peach and basil cheesecake in the refrigerator until ready to serve!