Peach Cheesecake
Peach cheesecake is a very tasty and easy to prepare dessert. Creamy and fresh, it will conquer the palate of adults and children. Let's see what you need to prepare peach cheesecake. Peach cheesecake a fresh and easy to prepare cake, perfect for summer and very fast. With my perfect recipe and without mascarpone and with nectarines, I prefer them to classic peaches to make desserts because they are firmer, I cut them better, they darken less quickly and above all they do not "dirty" the cream of the cake when they are in the fridge so I can prepare it even the day before and it will be beautiful all the same.And now...Well, fasten your apron...!
Ingredients
300 g Digestive biscuits (or other dry biscuits)450 g Cream cheese6 Nectarines (ripe)200 g Icing sugar100 g Butter60 ml Milk10 g Gelatin sheets
PreparationStart preparing the peach cheesecake by placing the dry biscuits in a food processor. Operate the blades until the biscuits are reduced to flour and transfer this to a bowl. Pour the butter into a saucepan together with 20 ml of milk. Place on the heat and melt everything. When the butter has completely melted, add it to the biscuits. Stir to combine the ingredients and then transfer the mixture to a springform pan (22 cm). Using a spoon, press the biscuits into the bottom of the cake pan until they form a compact and uniform layer. Place the cake pan in the fridge to cool for at least 15 minutes. While the base cools, start cleaning the peaches. Remove the outer skin from the peaches, cut them into cubes and cook them in a pan together with 80 g of sugar and a tablespoon of water. Turn off the heat after 5 minutes of cooking and divide the mixture into 2 equal parts. Transfer one half to a bowl together with the cream cheese and 120 g of icing sugar, then mix everything together until the mixture is well combined. Soak 6 g of gelatine and when it is softened, dissolve it in a saucepan together with 40 ml of milk. Mix the gelatine with the cheese and peach mixture and after incorporating these last ingredients, transfer the cream cheese onto the now cold base. Level the surface with a spoon and place the cake pan in the fridge. Using an immersion blender, blend the cooked peaches that you previously set aside, heat them on the stove and add 4 g of well-squeezed gelatin. Dissolve the gelatin in the peach and sugar mixture and use it to form a layer on the surface of the cake. Refrigerate for at least 3 hours. When the peach cheesecake is cold, transfer the cake to a serving dish and decorate it with the peaches cut into thin slices. Now it is ready to be served to your guests.
Peach cheesecake is a very tasty and easy to prepare dessert. Creamy and fresh, it will conquer the palate of adults and children. Let's see what you need to prepare peach cheesecake. Peach cheesecake a fresh and easy to prepare cake, perfect for summer and very fast. With my perfect recipe and without mascarpone and with nectarines, I prefer them to classic peaches to make desserts because they are firmer, I cut them better, they darken less quickly and above all they do not "dirty" the cream of the cake when they are in the fridge so I can prepare it even the day before and it will be beautiful all the same.
And now...
Well, fasten your apron...!
Ingredients
300 g Digestive biscuits (or other dry biscuits)
450 g Cream cheese
6 Nectarines (ripe)
200 g Icing sugar
100 g Butter
60 ml Milk
10 g Gelatin sheets
Preparation
Start preparing the peach cheesecake by placing the dry biscuits in a food processor. Operate the blades until the biscuits are reduced to flour and transfer this to a bowl. Pour the butter into a saucepan together with 20 ml of milk. Place on the heat and melt everything. When the butter has completely melted, add it to the biscuits. Stir to combine the ingredients and then transfer the mixture to a springform pan (22 cm). Using a spoon, press the biscuits into the bottom of the cake pan until they form a compact and uniform layer. Place the cake pan in the fridge to cool for at least 15 minutes. While the base cools, start cleaning the peaches. Remove the outer skin from the peaches, cut them into cubes and cook them in a pan together with 80 g of sugar and a tablespoon of water. Turn off the heat after 5 minutes of cooking and divide the mixture into 2 equal parts. Transfer one half to a bowl together with the cream cheese and 120 g of icing sugar, then mix everything together until the mixture is well combined. Soak 6 g of gelatine and when it is softened, dissolve it in a saucepan together with 40 ml of milk. Mix the gelatine with the cheese and peach mixture and after incorporating these last ingredients, transfer the cream cheese onto the now cold base. Level the surface with a spoon and place the cake pan in the fridge. Using an immersion blender, blend the cooked peaches that you previously set aside, heat them on the stove and add 4 g of well-squeezed gelatin. Dissolve the gelatin in the peach and sugar mixture and use it to form a layer on the surface of the cake. Refrigerate for at least 3 hours. When the peach cheesecake is cold, transfer the cake to a serving dish and decorate it with the peaches cut into thin slices. Now it is ready to be served to your guests.
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