Peach Cheesecake is a fresh and delicious dessert perfect to prepare in the summer! After my delicious Mascarpone, cream, and strawberry cheesecake, I decided to prepare a delicious cold cake with peaches because, never being able to give up a little treat, I had to find a quick solution to avoid turning on the oven in summer! And since I prepare cold cakes even in winter, like my Christmas cheesecake, here is I decided to prepare it with the fruit I perhaps love the most: peaches!
If you also love cheesecakes or cold cakes in general, you can’t miss my peach cheesecake recipe because to make it even more delicious, I decided to put a homemade peach jelly on the surface, with fresh peaches! Then if you don’t love peaches, you can always replace them with other fruits, or prepare the lemon and mascarpone cold cake or the yogurt and chocolate cold cake!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this peach cheesecake recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 5.3 oz dry biscuits
- 2.8 oz butter
- 14 oz cream cheese
- 1 cup heavy whipping cream
- 3.5 oz powdered sugar
- 3 sheets gelatin
- 2 tbsps milk
- 10.5 oz peaches
- 3 sheets gelatin
- 2 tbsps sugar
Tools
- 1 Pan springform
Preparation
Pour the dry biscuits into a blender.
Blend the biscuits until a very fine powder is obtained.
Pour the biscuit powder into a large bowl.
Melt the butter in the microwave or in a bain-marie.
Pour the melted butter over the biscuits. Mix to combine the biscuits with the butter.
Once the biscuits have absorbed the butter, pour the mixture into the springform pan and press to level the base.
Pour the heavy whipping cream into a tall glass and whip it to stiff peaks. Once whipped, set aside, keeping it cool.
Pour the mascarpone into a large bowl.
Add the powdered sugar to the mascarpone and mix with a spatula to combine the two ingredients.
Soak the gelatin in cold water, and once it is soft, dissolve it in two tablespoons of warm milk, stir to dissolve it and add it to the mixture.
Combine with a spatula or electric whisk to prevent the gelatin from clumping when it comes into contact with the cold mascarpone.
Finally, add the whipped cream and mix from bottom to top to avoid deflating.
Pour the mixture into the springform pan and level with the spatula.
Refrigerate to set.
Wash the peaches, remove impurities, and cut them into pieces.
Gather the peaches in a pan together with sugar and cook for about ten minutes until soft.
Transfer the peaches into a tall glass and blend them with an immersion blender.
Soak the gelatin in cold water, and once it is soft, dissolve it directly into the warm peach puree.
Stir with a spatula to evenly dissolve the gelatin.
Pour the peach mixture over the surface of the cheesecake.
Refrigerate to set for about 2 hours before serving the peach cheesecake at the table.
STORAGE
Store the peach cheesecake in the fridge for up to 3 days.
