Diet Peach Cheesecake, traditional recipe and with the Thermomix.

With sugar and sugar-free options.

A delightfully indulgent dessert with a beautiful color scheme. Ideal for all ages as a snack or dessert.

You can make it with any type of peaches, even canned ones.

It has a base of cookies and almonds that lighten the carb load, all bonded with Greek yogurt. The cream is made of ricotta, Greek yogurt, and gelatin dissolved in 5 oz of milk.

I used erythritol as a sweetener, but you can use any sweetener, or sugar for those who prefer it. I will provide the quantities for both.

Ingredients

Diet Peach Cheesecake

3/4 cup blanched almonds
5.3 oz sugar-free Digestive biscuits
5 oz 0% fat Greek yogurt
5 oz milk
3 gelatin sheets
5 oz 0% fat Greek yogurt
5 oz erythritol (or sugar)
3/4 cup peaches (chopped)
10.5 oz cream cheese
10.5 ricotta
10.5 oz peaches (sliced)

Diet Peach Cheesecake

Tools

1 Springform pan 9-inch
1 Electric whisk or the Thermomix
1 Chopper or the Thermomix
1 Saucepan
1 Plate serving

Steps

Diet Peach Cheesecake

Line a 9-inch springform pan with parchment paper
Grind almonds and biscuits to a flour in a food processor
then add 5 oz of Greek yogurt to the almond and biscuit mixture. Mix well and…
transfer everything to the pan and smooth the base with the back of a spoon, pressing down well. It’s advisable to moisten the spoon frequently to ease the process. Once done, place the pan in the fridge for at least 30 minutes.
Peel the peaches needed for the filling and chop them.
Place ricotta, 5 oz of Greek yogurt, and erythritol (or sugar) in a bowl, mix with a whisk, then pass the cream through a sieve
Pour the milk into a saucepan along with the gelatin sheets. Wait a few minutes, and as soon as they are slightly soft, transfer the saucepan to low heat, stirring until the sheets have dissolved.
Add the dissolved gelatin to the ricotta cream gradually while mixing quickly with the whisk.
Once the mixture is smooth and uniform, take out the cheesecake base, place the chopped peaches on the base, pour the cream, smooth it out, and refrigerate. Let it rest for 6 hours.
After the time has elapsed, use a knife to detach the cheesecake from the sides and transfer it to a serving plate. Decorate as desired with the remaining peaches cut into thin slices
Place almonds and biscuits in the bowl, close with the measuring cup and chop for 10 sec at speed 10 or until they turn to flour, then add 5 oz of Greek yogurt. Mix for 2 minutes at speed 3.
Transfer everything to the pan and smooth the base with the back of a spoon, pressing down well. It’s advisable to moisten the spoon frequently to ease the process
Once done, place the pan in the fridge for at least 30 minutes. In the meantime, peel and chop the peaches that you will need to put inside the cake, and set them aside
In a saucepan along with the gelatin sheets, put the milk. Wait a few minutes and, once the sheets are slightly soft, transfer the mixture to the bowl and heat at 212°F for 2 min. speed 1 with the basket instead of the measuring cup
After the time, insert the butterfly and while the Thermomix spins at speed 3, add the ricotta by spoon, yogurt, and finally the sweetener (or sugar).
Mix until the composition is smooth and uniform. Remove the butterfly and take out the cheesecake base from the fridge,
Place the chopped peaches on the base, pour the cream, place in the fridge, and let it rest for 6 hours
After the time has elapsed, use a knife to detach the cheesecake from the sides and transfer it to a serving plate. Decorate as desired with the rest of the peaches