Initially in England in the 16th century, cheesecake was made from hard cheese soaked in sweet milk, which was then ground into mashed potatoes. Nowadays, the cooking method is easier, thanks to the existence of curd and cream cheeses. Indulge yourself and your loved ones with this delicate dessert.
It is necessary
- - 250 g chocolate shortbread cookies
- - 100 g butter
- - 400 g of Ricotta cheese
- - 300 g cream with a fat content of at least 25%
- - 150 g sugar
- - 1 vanilla pod
- - 5 peaches
- - 1 bag of lemon jelly
Instructions
Step 1
Turn the cookies into crumbs and combine into a homogeneous mass with soft butter. Lay in an even layer in a split or silicone mold, crush well. Cut the vanilla pod in half and peel off the seeds with a knife. Turn the cream into a fluffy foam using a blender or mixer, adding vanilla seeds and sugar to them.
Step 2
Gently combine the whipped cream with the cream cheese. Wash peaches, dry, cut in half, remove seeds. Cut 3 peaches into small cubes and the remaining 2 into thin slices. Those that are cut into cubes, gently mix with the creamy cheese mass and put in an even layer in a mold on a layer of cookies.
Step 3
Pour the jelly from the bag into a small saucepan or ladle, dilute with a little cold water (according to the instructions on the package) and bring to readiness over the fire, not letting it boil and stirring constantly. Then let cool. Lay the peach slices beautifully on the cheesecake and pour over the jelly. Refrigerate for 3 hours.
