Usuba
Cold Cheesecake with Peaches
Delicate no-bake cheesecake with cottage cheese cream, peaches and gelatin glaze. Made in a springform pan for easy removal of the finished dish. Perfect for a summer table.
- Total
- 180 min
- Standard serving
- 192.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Dissolve 15 g of gelatin in water according to the instructions on the package and let it swell for 30 minutes. Drain the syrup from the canned peaches and soak the remaining 15 g of gelatin in it.
- 2
Step 2
Crush the cookies into crumbs and mix with softened butter. Mix well, transfer to a springform pan, spread evenly on the bottom and press down firmly. Refrigerate.
- 3
Step 3
Dissolve gelatin in water, stir and place on heat. Heat without bringing to a boil, stirring until completely dissolved. Cool to a warm state.
- 4
Step 4
Whip the sugar, cream, and a pinch of vanilla until the sugar dissolves. Add the cottage cheese and mix until smooth. Fold the cooled gelatin into the cottage cheese cream.
- 5
Step 5
Pour the cottage cheese cream over the cookies in the form and refrigerate for 1–2 hours until set.
- 6
Step 6
Heat the peach syrup with the soaked gelatin over heat, stirring until the gelatin dissolves. Do not let the liquid boil. Remove from heat and let cool.
- 7
Step 7
Slice the peaches into wedges and arrange them on the set cheesecake. Carefully pour the cooled gelatin syrup over it and refrigerate for another 2–3 hours until completely set.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
