You will need
3 ripe nectarines, peeled and cut up
2 T (30 ml) sugar
¼ t (2 ml) vanilla essence
squeeze of lemon juice
4 Tennis biscuits, crushed
¼ cup (60 ml) chopped pecan nuts
1 ½ T (22.5 ml) melted butter
½ cup (125 ml) water
1 x 250 g Ina Paarman’s Lemon Cheesecake Mix
250 g tub of smooth cottage cheese
1 cup (250 ml) fresh cream
3 nectarines (slightly under ripe unpeeled)
Nothing beats a mandolin with a really sharp blade. See pic
Simmer the nectarine pieces with the sugar, salt, vanilla essence and lemon juice until reduced and concentrated to ± ½ cup (125 ml).
Leave to cool.
Line the base of a 20 cm loose-bottom pan with a neat circle of baking paper.
Mix biscuits nuts and melted butter together in a food processor to form coarse crumbs. Keep to one side.
Beat the water, dry cheesecake mixture, cottage cheese and nectarine pulp until smooth and well blended.
In another medium/small mixing bowl beat the cream until just firm.
Fold the cream into the cheesecake mixture.
Pour into prepared pan. Sprinkle with buttered crumbs, press down and smooth crumbs. Leave to set for at least 6 hours or best overnight in the fridge.
Place a flat serving plate upside down over cake pan and invert cake onto the plate. Push cake out using the base.
Peel away baking paper. Garnish with finely sliced fresh nectarines.
Just before serving sprinkle lightly with sifted icing sugar.