The peach cheesecake is a dessert that, to be honest, I had already made last year, but although it came out well, I wasn’t satisfied, so I decided to remake it.

This year this cake represented the cake to celebrate 30 years that my husband and I have been together. Practically, on August 31st it will be 26 years of marriage, and on July 14th it was 30 years since we got together.

In the end, we even cut the cake the next day because my better half worked late, but everyone appreciated it, even my neighbor.

Sure, it is not a dessert that you prepare in half an hour; it takes time, patience, and each layer has a waiting period to solidify.

Generally, cheesecake is made with a base of crumbled biscuits and a layer of cream cheese, but I always use mascarpone. The taste of cream cheese in desserts just isn’t to my liking.

I’m sure that if you follow my recipe, with the help of the step-by-step photos, you will make a great impression.

Follow the recipe, and if you replicate it, or any other recipes on my blog, send me the photos, and I will post them on my Facebook page in your name.

Approx. 797 kcal per person

Difficulty: Medium
Cost: Medium
Rest time: 7 Hours 30 Minutes
Preparation time: 20 Minutes
Portions: 8 people
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Summer, Autumn, Spring

Ingredients for Peach Cheesecake

14 oz plain biscuits
1/2 cup butter (slightly softened)
1.5 lbs yellow peaches (weight of flesh only)
2 tbsps sugar
1 tbsp lemon juice
4 sheets gelatin sheets or powdered gelatin
1/2 cup whole milk
1/4 cup sugar
1 packet powdered gelatin (type tortagel)
1 cup mascarpone
1 cup fresh heavy cream or Hopla cream
1 tsp vanilla extract
3/4 cup extra dark chocolate pieces
1 lb Percoche peaches (flesh only)
1 tbsp lemon juice
1.5 tsps sugar
1 packet powdered gelatin (type tortagel)

Tools

1 Springform Pan

Preparation of Peach Cheesecake

First, take the plain biscuits, blend them with slightly softened butter, then take a 9.5-inch diameter springform pan and line the base with parchment paper. Pour the biscuits in and, using a spatula, cover the entire base. Then use the back of a spoon to press everything well, making sure the base is also well-set on the edges.
Put it in the fridge for at least 30 minutes to let it set.
Now prepare the second layer. In a thick-bottomed pot, place the peeled and pitted peaches cut into pieces, add sugar, lemon juice, and let it cook over medium-low heat, stirring occasionally.
When the peaches have thickened enough, blend them with an immersion blender, add vanilla, gelatin according to the package instructions, and complete the cooking for another 5 minutes at most.
Let the peaches cool a bit, then pour everything over the biscuit base, smoothing it out well, and put it back in the refrigerator for at least 2 hours.
Prepare the second layer by placing the cream in a mixer and whip it, in another bowl mix the mascarpone well, then combine them by mixing at low speed.
Put the bowl with the content in the fridge while we complete the rest.
Chop the extra dark chocolate and set aside.
In a small pot, put milk, sugar, gelatin, and let it cook on low heat until it boils, wait a few seconds and turn off.
Wait for the solution to cool a bit, otherwise, being too hot, it would ruin the rest of the cream.
Before the solution begins to set too much, mix it with the mascarpone and cream prepared earlier, add vanilla, chocolate, and mix well.
Pour the obtained cream over the cake base creating the third layer, level it well and put it back in the fridge for at least 3 hours.
Cut the peaches into small pieces for the cake’s finishing, peeling and pitting them, add lemon, sugar, and mix them well. If necessary, drain them with a sieve if they create too much juice.
Set them aside in the fridge.
Prepare the gelatin according to the package instructions. When ready, while it cools a bit, being careful not to let it solidify, pour the previously cut peaches over the cake and pour the now-cooled gelatin over all the peaches.
The cake is complete, but now it needs to rest in the fridge for at least two hours.
Once the resting time has passed, carefully unhook the springform from the pan and move the cake to a serving plate, trying gently to move it while also trying to remove the parchment paper from the base.
If you do it slowly, the cake won’t break, and you’ll easily remove the paper.