for the the filling

1. Preheat the oven to 170°C (325°F) Gas mark 3

2. Place the peaches, lemon zest, sugar and 300 ml (10 fl oz) 1 1/4 cups of water in a pan and bring slowly to the boil. simmer for about 20 minutes so that the liquid reduces.

3. When the fruit is soft and mushy, allow it to cool, then liquidize with half the orange juice and half the Cointreau, so that it is very thick.

4. Make the base by grinding the hazelnuts, cookies and sugar in a food processor until they resemble fine breadcrumbs.

5. Add the melted margarine and process briefly. Press the mixture down into the base of the dish.

6. Bake the base in the oven for 5 minutes.

7. Beat the yogurt, sugar, eggs, flour and coconut cream together in a bowl and when it is smooth, stir in half of the peach puree to create a marbled effect throughout.

8. Spoon the mixture over the cooked base and level it off.

9. Arrange the fresh or canned peaches in slices over the top - fan shapes look great.

10. Bake in the oven for around 50 minutes, or until the cheesecake is firm and dark golden brown.

11. It is a good idea to turn the cheesecake around halfway through baking, so that it cooks evenly.

12. Cool completely before refrigerating. Cover and chill until needed.

13. Add the remaining orange juice and Cointreau to the peach puree.

14. Stir in enough water to make the puree suitable for pouring from a serving jug.

15. Chill the peach puree until needed.

16. Serve the cheesecake from the dish with the accompanying peach puree.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.

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