Peach cheesecake
Description
The recipe won't take much time. This dessert looks very appetizing—you'll immediately want to eat it. It's very important to chill it in the refrigerator so the mixture sets properly. I use canned peaches, blending some into a puree and adding whole pieces into the middle layer. I prepare this treat without using the oven (no baking required); it has a light and airy texture with a delicate, gentle flavor. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Break the cookies into pieces and put them in a blender, grind into crumbs, then transfer the crumbs to a bowl.
- 2
Step 2
2. I warm the milk to room temperature, then slowly pour it in a thin stream over the crumb mixture.
- 3
Step 3
3. Mash the mixture with a spatula until a homogeneous mixture forms.
- 4
Step 4
4. I line the baking pan with plastic wrap, then place the cookie dough inside and spread it evenly in the pan. I put it in the refrigerator.
- 5
Step 5
5. Put 20 grams of gelatin into a glass, pour a little cream over it, and mix (3 tablespoons).
- 6
Step 6
6. I pour the remaining cream into a saucepan and whip it with a mixer for 5 minutes at high speed.
- 7
Step 7
7. After five minutes, add 150 grams of powdered sugar and beat for another 1-2 minutes.
- 8
Step 8
8. Add mascarpone to the whipped cream, beat everything together for another 2-3 minutes.
- 9
Step 9
9. Add two teaspoons of lemon juice to the mascarpone and cream mixture to make it lighter and fluffier, then beat for 2 minutes.
- 10
Step 10
10. I place the swollen gelatin, previously soaked in cream, over heat and warm it for 3 minutes.
- 11
Step 11
11. Meanwhile, add yogurt to the cheese mixture and whisk.
- 12
Step 12
12. I pour the warmed gelatin in a thin stream into the mixture while continuously stirring, then add vanilla sugar and beat for another minute.
- 13
Step 13
13. I take the pan with the cookies out of the refrigerator and pour half of the prepared cheese mixture over them.
- 14
Step 14
14. Add a layer of fruit mix, previously cut into pieces.
- 15
Step 15
15. Pour half of the remaining second portion of the cheese mixture and refrigerate the mold for 2 hours.
- 16
Step 16
16. A few minutes before removing the mixture from the refrigerator, I prepare peach fruit puree. I transfer the peaches to a blender and blend, then pour into a bowl.
- 17
Step 17
17. Pour 20 milliliters of syrup from a can of peaches into a saucepan, place over heat, warm for a couple of minutes, add 10 grams of gelatin, stir and cook for 3 minutes, then pour the mixture into the fruit puree.
- 18
Step 18
18. Take the cheesecake out of the refrigerator, pour the fruit purée over it, and put it back in the refrigerator overnight.
- 19
Step 19
19. I take the well-chilled cheesecake out of the refrigerator, remove it from the mold and the film.