Baked Peach Cheesecake

Cheesecake can be made a day ahead; keep, covered, in refrigerator. Recipe unsuitable to freeze or microwave.

CRUST:

185g butter (6 oz)
3 cups plain sweet biscuit crumbs or any crumbs you may like to use. (maybe vanilla cookies)
3 medium fresh peaches, sliced
1/4 teaspoon ground nutmeg (fresh smells good)

CHEESE FILLING

200 g ricotta cheese (7 oz)
1/2 cup brown sugar
1/2 cup sour cream
3 eggs, separated
1 tablespoon white flour
1 tablespoon lemon juice

Combine butter and crumbs in large bowl, mix well. Press evenly over base and side of 20cm (8 inch) springform tin, refrigerate for 30 minutes. Arrange peach slices over base, sprinkle with nutmeg, pour cheese filling over peaches. Bake in moderately slow oven for about 1 hour or until set. (350F) Cool in oven with door ajar; refrigerate several hours before serving.

CHEESE FILLING: Beat cheese, sugar, cream, egg yolks, flour and juice in a medium bowl with electric mixer until smooth. Beat egg whites in a medium bowl until soft peaks form, fold lightly into cheese mixture.