Peach cheesecake

200 grams of biscuits (any)
100g butter
400 g of cottage cheese
200 ml of a 30% cream
100g sugar
30 g gelatin
2 cans peaches

Cooking method:    
Making a cheesecake better in split form, out of the ordinary can not get it, and cut the cheesecake cool in the form of — a dubious pleasure. First dilute 15 gram gelatine in the specified quantities of water on the package and leave for 30 minutes to swell. Peaches (1 banks) to merge the remaining syrup and gelatin soak in syrup.

Biscuits crushed into crumbs, mix with softened butter and mix well. Put into a form that spread over the bottom and well compacted. Refrigerate until engaged curd cheesecake part. Gelatin from the 1st cup stir to avoid lime to the spoon and the bottom of dishes and put on fire. Heat is not satisfied to a boil and stir until gelatin is completely dissolved. Cool to warm.

Beat the sugar, cream and a pinch of vanilla sugar until dissolved. Add cheese and mix until uniform. At the end stir in cream cheese cooled gelatin. Pour the curd cream base in the form and put the cheesecake in the refrigerator for 1-2 hours for hardening. Heat the syrup soaked gelatin in the fire, stirring until dissolution, giving liquid to boil. Set aside and let cool. Peaches sliced, frozen them by this time cheesecake. Carefully pour the syrup gelatin cheesecake cooled down and send in the refrigerator for another 2-3 hours.


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