Method

• 1.
  Grease a 20.5cm, 2.7L bowl. Line with a double-thickness strip of plastic wrap across the centre of the bowl and extending over either edge by 10cm.
• 2.
  Place peaches in a food processor and whiz until smooth.
• 3.
  Soak gelatine in cold water for 5 minutes to soften.
• 4.
  Meanwhile, in a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth, then add 1½ cups (375ml) peach puree, tahini and yoghurt, and beat until well combined. Squeeze excess liquid from gelatine and place in a small frypan over low heat. Cook, swirling the pan occasionally, until melted, then beat into peach mixture. Pour peach mixture into prepared bowl and chill for 2 hours or until thickened.
• 5.
  To make the base, whiz baklava and butter in a food processor until resembling fine breadcrumbs, then scatter evenly over peach mixture, pressing gently into top. Chill overnight or until set (cheesecake can be stored at this point).
• 6.
  For the macerated peaches, combine extra sugar and peaches, lemon juice and lemon thyme in a bowl and toss to combine. Chill overnight to macerate. The next day, drain peaches through a sieve over a saucepan, reserving liquid and peaches separately. Add 1 cup (250ml) water to peach liquid and place over high heat. Bring to the boil and cook for 10 minutes or until thickened. Set aside to cool, then stir through peaches (peaches can be stored, covered and chilled, for up to 3 days at this stage).
• 7.
  When ready to serve, turn cheesecake out onto a serving plate and top with macerated peaches and extra thyme. Drizzle with peach syrup.