The PEACH CHEESECAKE is a fresh, indulgent summer dessert with a balanced flavor where the sweetness and aroma of the peaches marry perfectly with the creaminess of the cheese filling. The crunchy cookie base adds a pleasing texture, making every bite an unforgettable experience.
It’s perfect for those who love fresh, fruity desserts and is a great light end to a summer meal, combining the goodness of fruit and the creaminess of the dessert — nourishing but not excessive — especially appreciated when the heat rises.
Despite its appearance, it’s easy to make as long as you carefully follow the various steps, which I illustrate step-by-step in the photo-recipe below.
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- Difficulty: Very easy
- Cost: Budget
- Rest time: 8 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10Servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Summer
- Energy 312.41 (Kcal)
- Carbohydrates 34.56 (g) of which sugars 25.46 (g)
- Proteins 8.91 (g)
- Fat 15.59 (g) of which saturated 7.13 (g)of which unsaturated 3.99 (g)
- Fibers 1.45 (g)
- Sodium 86.33 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups (about 180 g / 6.3 oz) Digestive biscuits (or plain dry cookies)
- 6 tbsp (about 80 g / 2.8 oz) butter
- 1 medium nectarine (about 200 g / 7 oz) peaches (nectarines, fairly ripe)
- 1 cup (about 250 g / 8.8 oz) cow's milk ricotta
- 2/3 cup (about 150 g / 5.3 oz) nonfat Greek yogurt
- 1 1/3 cups (about 300 g / 10.6 oz) light spreadable cream cheese
- 1 1/4 cups (about 150 g / 5.3 oz) powdered sugar
- 1 tbsp + 1 tsp (about 20 g / 0.7 oz) milk
- sheets (about 8 g / 0.28 oz) gelatin sheets
- medium peaches (about 200 g / 7 oz) peaches (ripe nectarines)
- 1 1/2 tbsp (about 20 g / 0.7 oz) sugar
- 2 tbsp water
- sheet (about 3 g / 0.11 oz) gelatin sheets
- Half peach
- to taste mint
Tools
- 1 Cake ring
- 1 Chopper
- 1 Bowl
- Electric beaters
- 1 Immersion blender
- 1 Small saucepan
- 1 Small bowl
- 1 Food-grade acetate roll
Steps
Preparation of the PEACH CHEESECAKE requires a few simple steps that anyone can do.
Place the cookies in the food processor and grind them finely. Add the melted butter and mix well. Place an adjustable steel cake ring on the serving plate or line the base of a springform pan 7–8 in (18–20 cm) in diameter with parchment paper and line the sides with acetate (if you don’t have acetate you can use a strip of parchment).
Pour the cookie mixture into the pan and press it down firmly with the back of a spoon. Put it in the fridge for 30 minutes.
Peel the flat-style peaches (tabacchiera), remove the pit and cut them into cubes.
In a bowl combine the spreadable cream cheese, ricotta, Greek yogurt and powdered sugar. Beat everything with electric beaters until you obtain a smooth mixture.
Soak the gelatin sheets in cold water for 5 minutes. Then squeeze them, add them to the milk warmed slightly and let them dissolve. Add this mixture to the cream and incorporate well with the beaters. Finally add the cubed peaches and fold gently with a spatula.
Take the base out of the fridge, pour the cream into it and level the surface. Place back in the fridge to set for at least 4 hours.
Peel the peaches, cut them into pieces and place them in a small saucepan with the sugar and two tablespoons of water. Put over low heat and cook for 5 minutes or until they have released part of their juice.
Transfer everything to a jug and blend until smooth.
Soak the gelatin in cold water for 5 minutes. Generally the amount of water to use is 5 times the weight of the gelatin.
Warm a few tablespoons of the peach purée, add the well-drained gelatin and let it dissolve. Add this mixture to the rest of the purée, mix well and let it cool slightly.
Remove the peach cheesecake from the fridge and cover it with the gelatin glaze. Spread it evenly and return to the fridge for at least 4 hours. Ideally prepare the dessert the night before so the glaze sets well.
After the resting time, remove your peach cheesecake from the pan and decorate with some peach slices and a few mint leaves.
STORAGE
PEACH CHEESECAKE keeps in the refrigerator, well covered, for up to 4 days. I don’t recommend freezing it because once thawed — given the presence of gelatin — it could release liquids.
