Burnt peach cheesecake

1. Grease a 20.5cm loose-based flan tin. Place the biscuits in a clean plastic bag and bash into fine crumbs with a rolling pin (or empty glass drinks bottle). Tip the crumbs into a bowl and mix in the ginger. Melt the butter in a small pan over low heat. Mix in the crumbs. Press into the tin. Chill for 30min.

2. Cover the peaches with water and add the juice of half lemon and 225g sugar. Top with greaseproof paper. Bring to the boil, simmer for 5min. Allow to cool.

3. Beat the remaining sugar, juice of 2 lemons and the mascarpone. Whisk the cream to soft peaks and fold in. Spoon the mascarpone mixture onto the biscuit base and spread level. Chill for 30min until firmly set.

4. Preheat grill to high. Drain the peaches and peel. Cut in half and remove the stones. Place on a baking sheet and dust with icing sugar. Glaze under the grill until the sugar caramelizes. Dust and grill again. Allow to cool. Turn out the cheesecake and arrange the peaches on top.