A very successful cheesecake: very soft, the taste of the cream goes well with the intense almond flavor of the crust and the coffee note. Peaches add juiciness, softness and freshness. An ideal treat for a cup of coffee or tea.
It is necessary
- - 1300 g of ripe peaches;
- - 500 g fat-free cottage cheese;
- - 200 g amarettini (Italian almond biscuits);
- - 200 g cream cheese;
- - 150 g of sour cream and white chocolate;
- - 100 g of icing sugar;
- - 80 g of butter;
- - 20 g of gelatin;
- - 1 pack of vanilla sugar;
- - 1 teaspoon of instant coffee.
Instructions
Step 1
Grind the cookies in a blender. Melt the butter and combine with cookie crumbs and instant coffee. Spread the resulting mass over the bottom of the split form, bake in the oven for 10 minutes. The temperature in the oven is 180 degrees.
Step 2
Pour boiling water over the peaches. Leave a few to decorate the finished cheesecake. Peel the peaches, remove the seeds. Chop the chocolate finely with a knife and melt in a water bath. Stir in sour cream to the chocolate.
Step 3
Separately, mix cream cheese with low fat cottage cheese, powdered sugar and vanilla sugar. Add chocolate mass without stopping stirring.
Step 4
Soak gelatin in cold water for 5 minutes. Spread the peach halves over the bottom of the springform pan. Squeeze out the swollen gelatin, melt it in a water bath. Next, add 2 tablespoons of curd cream to the gelatin, stir until smooth, then mix into the rest of the cream. When the cream starts to gel, smooth it over the peach crust.
Step 5
Cover with cling film, refrigerate for a couple of hours. Meanwhile, cut the peaches set aside for garnish into wedges and garnish the finished cheesecake. You can also sprinkle grated chocolate and amarettini cookies on top.
Step 6
Serve chilled ready-made chocolate peach cheesecake. Instead of fresh peaches, you can try making a dessert with other fruits as well.
