Peach Cheesecake
A fresh summer dessert, very easy to prepare and great to serve as a dessert, snack, or afternoon treat! The cheesecake is loved by all of us, and personally, I like it in any version, such as Blueberry Cheesecake, Kinder Bueno Cheesecake, Apple and Caramel Cheesecake, Pear and Chocolate Cheesecake, Coffee and Chocolate Cheesecake (no-bake), Lemon Cheesecake, etc. Try them all!
If you want a savory cheesecake, try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients for the peach cheesecake:
8-inch mold
- 2 cups cookies
- 1/2 cup butter
- 3 peaches
- 1/2 cup sugar
- 7 oz cream cheese
- 1 cup fruit yogurt (Peach)
- 10 g gelatin sheets (5 sheets)
- 1 tbsp amaretto (liqueur)
- 1/2 cup whipping cream
Steps
The preparation of the peach cheesecake is very simple and quick, watch the video HERE.
Base Preparation:
In a bowl, combine the crushed cookies with the melted butter and mix well. Place the mixture in a springform pan lined with parchment paper at the bottom. Compact well using the back of a spoon. For a more precise result, place the acetate sheet on the edge. Refrigerate for about 30 min.
Cream Preparation:
In a saucepan, place the peaches with half the sugar and cook for about 10 min, stirring occasionally. Turn off and let cool. In a bowl, mix the yogurt, cream cheese, and the remaining sugar. Add the peach mixture and combine. Squeeze the gelatin soaked in cold water, add the amaretto liqueur and dissolve over heat or in microwave, then add to the mixture while stirring. Place the mixture over the base, then refrigerate for a few hours. After a few hours, remove the mold and acetate sheet, and decorate as desired.
Base Preparation:
In a bowl, combine the crushed cookies with the melted butter and mix well. Place the mixture in a springform pan lined with parchment paper at the bottom. Compact well using the back of a spoon. For a more precise result, place the acetate sheet on the edge.
Refrigerate for about 30 min.
Cream Preparation:
In a saucepan, place the peaches with half the sugar and cook for about 10 min, stirring occasionally.
Turn off and let cool.
In a bowl, mix the yogurt, cream cheese, and the remaining sugar. Add the peach mixture and combine.
Squeeze the gelatin soaked in cold water, add the amaretto liqueur and dissolve over heat or in microwave, then add to the mixture while stirring. Place the mixture over the base,
Refrigerate for a few hours. After a few hours, remove the mold and acetate sheet, and decorate as desired.
Enjoy!
