Peach cheesecake with mascarpone, cream and yogurt: preparation…

• Before starting, place the bowl you’ll use to work the ingredients in the freezer and make sure the cream, mascarpone and yogurt are very cold.

  In a food processor, chop the cookies (you can use digestives, dry cookies or common shortbreads—remember that dry cookies require a bit more butter) together with the butter and work until you obtain a mixture similar to wet sand; adjust with a little more butter if needed.

  Line a 9.5 in springform pan with parchment paper, pour in the cookie mixture and press it down first with your hands and then with a tool that allows you to level it well, like a spoon or the bottom of a glass.

  Place in the fridge.

  

• Peel the peaches, cut them into cubes and collect them in a pan together with the sugar and lemon juice.

  Cook over medium heat for about 10 minutes.

  Turn off the heat and blend everything with an immersion blender.

  

• Set aside 100 g of the compote.

  Soak 2 gelatin sheets, squeeze them, slightly heat the remaining peach compote and add the gelatin together with a little hot water.

  Mix well.

  Cover the bottom of a 8.7 in pan or of a pastry ring with plastic wrap.

  Pour in the gelée and place in the freezer.

  

• Whip the cream, add the 100 g of peach compote set aside, the mascarpone, the plain yogurt, the sugar, the vanilla extract and the lemon juice; mix by hand and then with a whisk.

  

• Squeeze the soaked gelatin sheets and add them to 1/3 cup of hot (not boiling) water, stir to dissolve completely and pour it into the mixture.

  Mix again, folding by hand and then with an electric whisk.

  

• Take back the pan with the cookie base, pour in half of the mixture and place in the freezer for 20 minutes.

  If it isn’t too warm, leave the rest of the mixture at room temperature; otherwise place it in the fridge.

  Remove the two pans, the one with the peach gelée and the one with the cheesecake.

  Open the pan with the peach compote and, using the same plastic wrap, move it and invert it into the center of the cheesecake.

  Then remove the plastic wrap.

  Pour the remaining whipped mixture on top, level well by giving the pan a little shake and place in the fridge for 6 hours or in the freezer for 2 hours (only if you’re in a hurry).

  

• As soon as the cheesecake has set, remove it from the pan by running a warm knife along the sides.

  Move everything onto a serving plate using the parchment paper; if you made a compact cookie base, this operation should be easy.

  Decorate as you like with peaches, leaves and crushed pistachios, but only just before serving.

  Store leftovers in the fridge for two to three days, well sealed in an airtight container.

  

• If you liked this recipe, check these out:

  –No-bake yogurt and mixed berries cheesecake;

  –Grandma’s cake cheesecake;

  –No-bake melon cheesecake without yogurt;

  –Strawberry blossom cheesecake with cooked strawberries;

  –Lemon cheesecake with white chocolate;

  –Orange cheesecake with white chocolate

  

• To make this recipe you can use a stand mixer or a hand mixer or an immersion blender with a whipping accessory. You might also need a silicone spatula.

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