Cheesecake Nectarine. Nectarine cheesecake Show your friends and loved ones your kitchen skillz and bake this lovely "no-bake" nectarine cheesecake for them! In a small saucepan, stir the jam over medium heat until melted.
The cake sponge is a soft, fluffy cake that we've used instead of the regular biscuit base. Serve the cheesecake topped with the nectarine compote. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it.
Slip the cheesecake onto a serving plate, removing the lining paper and base.
In a small saucepan, stir the jam over medium heat until melted.
This cheesecake was okay, I have made better ones from Cooking Light. That was my line of thinking when I made this recipe anyhow 🙂 I had some leftover from other baking ventures like this pie and had been mulling over the idea of trying them in a cheesecake. I used peaches and pureed the cottage cheese for a while, but the cheesecake was still a bit grainy.