Nectarine And White Chocolate Cheesecake - cooking recipe

Ingredients

2 None eggs
2/3 cup granulated sugar
2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 tsp baking powder
8 sheets gelatin or 2 tbsp powdered gelatin
1 1/4 lb cream cheese
1 1/4 cup creme fraiche or sour cream
6 None nectarines, pitted, 3 diced, 3 thinly sliced
3/4 cup heavy cream, whipped to stiff peaks
3.5 oz white chocolate, grated
3 tbsp pistachio nuts, chopped

Preparation

Preheat oven to 400\u00b0F. Line a 10 inch springform pan with parchment paper. Whisk eggs, 1/3 cup sugar, 1 tsp vanilla extract and 1 tbsp cold water until fluffy. Fold in flour and baking powder. Transfer to pan and smooth. Bake for 12-15 mins, until a skewer comes out clean. Allow to cool.
Meanwhile, bloom gelatin in cold water for 5 mins. Beat cream cheese, creme fraiche (or sour cream, if using), 1 tsp vanilla extract and remaining sugar. Add diced nectarine. If using sheet gelatin, squeeze out excess water. Combine bloomed gelatin with 4 tbsp nectarine mixture and heat gently until gelatin melts then mix with remaining nectarine mixture. Chill for 15 mins. Fold in whipped cream and 2/3 of chocolate. Spread over cake and chill for at least 2 hours.
To serve, decorate with nectarine slices, remaining chocolate and chopped pistachios.