Gluten-free peach cheesecake

Method

1. Soak the cashew nuts in cold water for at least 4 hours (quick version: 30 minutes in boiling water). Then drain.
2. Grease a cake tin well and line it with baking paper.
3. Put the almonds, dried apricots and a pinch of salt in the bowl and mix 15 sec / speed 8. Scrape everything down well with the spatula.
4. Then mix 10 sec / speed 7. You now have a sticky mass; press it into the tin and place in the fridge.
5. Put the cashew nuts, cream cheese, skyr, coconut oil, apricot jam, vanilla, brown sugar, cinnamon and lemon juice in the bowl and mix 30 sec / speed 8.
6. Scrape everything down well and mix 1 min 30 sec / speed 10.
7. For extra smoothness: another 30 sec / speed 10.
8. Pour the filling onto the base and leave to set in the fridge for at least 5 hours (overnight is better).
9. Put the peach, brown sugar, cornflour, lemon juice, cinnamon and vanilla in the mixing bowl. Mix 10 sec / speed 1.5 and leave to rest for half an hour.
10. Cook the peach 8 min / 70°C / speed 1, leave to cool for 30 minutes and spoon onto the set cheesecake. Return to the fridge for an hour.