Nectarine And White Chocolate Cheesecake

• 2 None eggs
• 2/3 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 8 sheets gelatin or 2 tbsp powdered gelatin
• 1 1/4 lb cream cheese
• 1 1/4 cup creme fraiche or sour cream
• 6 None nectarines, pitted, 3 diced, 3 thinly sliced
• 3/4 cup heavy cream, whipped to stiff peaks
• 3.5 oz white chocolate, grated
• 3 tbsp pistachio nuts, chopped

1. Preheat oven to 400u0b0F. Line a 10 inch springform pan with parchment paper. Whisk eggs, 1/3 cup sugar, 1 tsp vanilla extract and 1 tbsp cold water until fluffy. Fold in flour and baking powder. Transfer to pan and smooth. Bake for 12-15 mins, until a skewer comes out clean. Allow to cool.
2. Meanwhile, bloom gelatin in cold water for 5 mins. Beat cream cheese, creme fraiche (or sour cream, if using), 1 tsp vanilla extract and remaining sugar. Add diced nectarine. If using sheet gelatin, squeeze out excess water. Combine bloomed gelatin with 4 tbsp nectarine mixture and heat gently until gelatin melts then mix with remaining nectarine mixture. Chill for 15 mins. Fold in whipped cream and 2/3 of chocolate. Spread over cake and chill for at least 2 hours.
3. To serve, decorate with nectarine slices, remaining chocolate and chopped pistachios.

eggs, granulated sugar, vanilla, allpurpose, baking powder, gelatin, cream cheese, crueme fraueeche, nectarines, heavy cream, white chocolate, pistachio nuts

Taken from recipes-plus.com/api/v2.0/recipes/18597 (may not work)