Served with a sweet peach and mint puree - the leftovers made a great addition to yogurt in the kids lunchboxes too.
Taken from a recipe found on the Food Channel website (because I had buckets of creme fraiche to use up!)
340g cream cheese
227g creme fraiche
3/4 cup sugar
1 teaspoon vanilla extract
1 cup gluten free cookie crumbs (recipe from this previous cheesecake recipe)
4 tablespoons unsalted butter, melted and cooled
6 canned freestone peach halves, plus 1/4 liquid reserved from can
2 tablespoons chopped mint
Preheat oven to 190 deg C.
Mix cream cheese, creme fraiche and 1/2 cup sugar and beat on medium speed until smooth in a mixer. Add the eggs, cream and vanilla and beat until smooth.
In a mixing bowl, combine the cookie crumbs, butter and the remaining 1/4 sugar and stir until blended.
Place in bottom of 24cm springform tin and press in until evenly spread.
Pour mixture carefully on top and smooth out.
Bake in oven for 40mins or until browned on top and set. Cool in tin on wire rack and transfer to fridge for at least 3 hours.
Blend peaches and mint and pour and serve with cheesecake.
I added the zest of a whole lemon to my mixture and a bit of lemon juice to the peach puree just for an extra wee kick.