Peach Jelly Cream Cheese Gateau

For the base: line a 23cm|9" springform tin with a double thickness of cling film.

Stir together the biscuit crumbs and melted butter. Press into the base of the tin and chill.

For the filling: soak the gelatine leaves in a small bowl of cold water for 5 minutes.

Mix together the sugar, lemon zest, vanilla and yoghurt in a large bowl.

Remove the gelatine from the water. Squeeze to remove as much water as possible.

Put into a heatproof bowl with the lemon juice, over a pan of simmering (not boiling) water until dissolved.

Whisk the cream until thick.

Stir the gelatine into the yoghurt mixture, then fold in the whipped cream.

Pour about a quarter of the mixture into the tin and arrange about half the peach slices on top. Cover with the remaining mixture and smooth the top flat. Chill for about 4 hours until set.

For the topping: stir together the jelly crystals and boiling water until the jelly has dissolved. Add the cold water and stir. Leave to stand until thickened, but not set.