Peach cheesecake is a summer option for a light dessert. The delicate creamy taste of cottage cheese and whipped cream is harmoniously combined with the bright taste of peaches, such a dessert is perfect for a summer party or a picnic.
Preparation of food
In order to make a peach cheesecake, you will need:
- 400 g of cottage cheese;
- 200 g of Jubilee cookies;
- 100 g butter;
- 20 ml cream 30%;
- 100 g granulated sugar;
- 30 g gelatin;
- 2 cans of canned peaches;
- 10 g vanillin.
Cooking peach cheesecake
To prepare cheesecake with peaches, take 15 grams of gelatin and dilute in the amount of water indicated on the package, leave the gelatin to swell for 30 minutes. Pour the syrup from one jar of peaches into a small container, soak the remaining gelatin in this syrup.
Grind the cookies into crumbs using a blender or rolling pin, mix the crumbs with softened butter. Put the mass on the bottom of the split form, carefully distribute and tamp.
Place the peach cheesecake base in the refrigerator. Stir the gelatin that has been soaked in water and put it on low heat. Do not bring to a boil, stir until the gelatin is completely dissolved. Then cool a little: the gelatin should be warm, not hot.
Whip the cream with granulated sugar and vanilla, add cottage cheese to the air mass and stir until smooth. Next, stir in gelatin into the curd cream. Pour the curd mass onto the base of the cheesecake, put the mold in the refrigerator for 1, 5 hours.
At this time, heat gelatin soaked in syrup over low heat, cool. Cut the peaches into slices or cubes, place them on the frozen cheesecake and cover with gelatin. Refrigerate for 2-3 hours.
The peach cheesecake is ready!
