Peach cheesecake

Ingredients:

Cake

• Unsalted butter, to grease the pan
• Gingerbread cookies, for sprinkling the pan

Filling

• 3 packages of softened cream cheese (220g each)
• 1 cup of sugar
• 0.5 tsp. grated orange zest
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 tbsp. peach nectar

Topping

• 3 peaches, thinly sliced
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon of sugar

Preparation:

1. Preheat oven to 160°C.
2. Cake:
   
   Line the outside of a baking pan with foil. Grease the inside of the pan with butter and line the bottom with gingerbread cookies, breaking them up as needed to cover any gaps.
3. Filling:
   
   In a large bowl, beat the cream cheese with the sugar, orange zest, and salt with a mixer on medium-high speed for 3-5 minutes. Beat in the eggs one at a time until fully incorporated, then fold in the peach nectar.
4. Spread the filling over the crust and bake until set but still slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Transfer the cheesecake to a wire rack and let cool completely, then refrigerate for 8 hours or overnight.
5. Peaches:
   
   Stir the peaches with orange juice and sugar until the sugar dissolves. Spoon the topping onto the cheesecake.