The Peach Jelly Cheesecake is a dessert that evokes summer, not only because it is prepared without turning on the oven, but also because it is made with a fruit that has the taste and colors of this warm season.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 10 servings
- Cooking methods: No bake
- Cuisine: Italian
Ingredients
- 10.5 oz Digestive biscuits
- 5.3 oz butter
- 1.75 cups low-fat yogurt (plain)
- 1 cup heavy whipping cream (to be whipped)
- 7 oz cream cheese (like Philadelphia)
- 9 oz ricotta
- 0.5 oz gelatin sheets
- 9 oz peaches (cleaned, about 12.5 oz unpeeled)
- 0.5 cup powdered sugar
- 14 oz peaches (cleaned, about 21 oz unpeeled)
- 1 lemon juice
- 0.4 cup sugar
- 0.35 oz gelatin sheets
Preparation
In a blender, grind the digestive biscuits into a powder.
Transfer them to a bowl, add melted butter, and mix well with a spoon.
Take a springform pan with a diameter of 10 inches, spread the mixture in it, and flatten the base with the back of a spoon.
Place in the refrigerator to cool for at least half an hour.
Soak 0.5 oz of gelatin in a bowl with cold water for 10 minutes.
In the mixer bowl, combine the cream cheese with ricotta, mix well, add powdered sugar and yogurt, continuing to blend the ingredients.
In a bowl, heat 3.4 oz of heavy cream in the microwave, squeeze the gelatin and dissolve it in the cream, add it to the obtained mixture.
Now whip the remaining cream and fold it into the rest, stirring gently with a spatula to avoid deflating it.
Pour the mixture onto the biscuit base and try to level it.
Chill in the refrigerator for at least two hours, covering the cheesecake with plastic wrap.
Soak 0.35 oz of gelatin in plenty of cold water. Wash the peaches, peel them, remove the stones, cut them into halves or quarters depending on the size, and let them macerate in a saucepan with sugar and lemon juice for about half an hour. Now put them in a blender until you obtain a puree. Squeeze the gelatin and place it in a bowl with a little bit of peach puree that you will warm for a few seconds in the microwave, stir until it is completely dissolved and add it to the rest of the peach puree. Pour the resulting peach jelly over the cheesecake, covering the surface well.
Place in the refrigerator for at least two hours to set the jelly.
Notes
The preparation time I calculated does not include downtime, that is, the waiting times related to the cheesecake resting in the refrigerator to allow it to set between phases, as well as the final cooling time, before eating it.
If you liked the Peach Jelly Cheesecake, try the other Cheesecakes:
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