Serves 8

HAZELNUT BASE

- 125 g/4 oz plain sweet biscuits, crushed

- 170 g/5½ oz hazelnuts, toasted, finely chopped

- 75 g/2½ oz butter, melted

PEACH FILLING

- 250 g/8 oz cream cheese, softened

- ½ cup/ 100g g/3½ oz caster sugar

- 4 peaches, peeled, chopped

- 300 ml/9½ fl oz cream (double)

- 4 teaspoons gelatin dissolved in 2 tablespoons boiling water, cooled

Base: combine biscuit crumbs, nuts and butter. Press into base of a 20 cm/8 in springform tin. Chill until firm.

Filling: Place cream cheese, sugar and peaches in a good processor. Process until smooth. Transfer to a bowl. Whisk in cream. Stir in gelatin mixture and passion fruit pulp. Pour filling into prepared tin. Chill for 4 hours or until filling is set.