Introducing the exquisite Peach Cheesecake, a delightful blend of European elegance and American sweetness. For us, cheesecake has become a comforting indulgence, bridging the gap between European sophistication and American delight. Once a mesmerizing image in glossy magazines, now a reality waiting to be effortlessly recreated in your own kitchen.
Ingredients for Peach Cheesecake:
For the Biscuit Base:
- Shortbread Cookies – 200 g (7 oz)
- Butter (softened) – 100 g (7 tbsp)
For the Cheesecake Filling:
- Cottage Cheese – 400 g (14 oz)
- 30% Cream – 200 ml (1 cup)
- Granulated Sugar – 100 g (1/2 cup)
- Gelatin – 30 g (1 oz)
- Canned Peaches – 2 jars
- Vanilla – to taste
Instructions for Peach Cheesecake:
- Use a disassembling mold for easy removal, as cheesecake can be challenging to extract after preparation.
- Plan ahead, as gelatin needs time to swell. Follow the instructions on the gelatin packet to dissolve 15 grams in the required amount of water for 0.5 hours. Mix the remaining gelatin in the peach syrup from one jar.
- Crush all the cookies into fine crumbs.
- Thoroughly combine the cookie crumbs with softened butter.
- Evenly spread the butter and cookie mixture on the mold’s bottom, pressing it down. Refrigerate.
- Whip sugar, cream, and a hint of vanilla until all ingredients dissolve.
- Add cottage cheese and mix until homogeneous. Finally, incorporate the cooled gelatin.
- Pour the dark chocolate mixture into a buttered mold. On top, pour the white chocolate and cream cheese mixture, leveling it slightly.
- Use the remaining gelatin to set the peach slices on the already solidified cream cheese. Pour peach-gelatin syrup on top. Return it to the refrigerator for 3 hours.
- Feel proud of your creation! You’re a true master of the kitchen.
Enjoy your delightful Peach Cheesecake!
