Ingredients

For the Shortbread Biscuit Base
150g shortbread biscuits
50g butter

For the Peach Filling
200g Mascarpone cheese
75g castor sugar
2 large eggs, separated
3 Tbsp peach schnapps
4 leaves gelatine
175ml fresh cream
400g tin peach slices, drained & chopped

For the Peach Sauce
400g tin peach slices, drained & chopped
1 Tbsp peach schnapps

60g almond flakes, for garnish

Method

Crush the biscuits into crumbs.  Melt the butter & mix thoroughly with the biscuits.  Line a 20cm spring-form cake tin with plastic wrap, press the biscuit mixture into the cake tin to form a flat even base & chill.

In a bowl, beat the Mascarpone cheese to soften.
Add the castor sugar, egg yolks & peach schnapps & beat until smooth.
Soak the gelatine leaves in water until soft, drain off the water, melt in a saucepan & stir into the Mascarpone mixture.
Whip the cream until stiff.
Fold the cream & chopped peaches into the Mascarpone mixture.  Whisk the egg whites until stiff & gently fold into the mixture.
Pour the mixture over the biscuit base, cover with plastic wrap & chill for at least 5 hrs.

Remove the cheesecake from the tin with the plastic, remove the plastic & place on a serving plate.  Garnish with almond flakes.

Purée the peaches & schnapps, pour into a jug and serve with the cheesecake.