Truth to be told, as much as I love baking, when it’s as hot as these days, turning the oven on is the last thing on my mind. Dessert however is one of my priorities, therefore I look for no bake alternatives. That’s how I ended up making this no bake peach cheesecake- that and the fact that I had some leftover cream cheese I wanted to use. Oh and the peaches, the lovely peaches that I am addicted to lately just had to be there! Because they taste amazing, are juicy and so rich and totally turn this no bake cheesecake into a dessert that you just want to keep eating. I mean, I had 3 slices of this as soon as I finished shooting it. 3 slices.. that good it was!



{No Bake Peach Cheesecake} - Cheesecake fara coacere Print Author: Olguta - Pastry Workshop Serves:: 8-10 servings Ingredients: Crust: 150g graham crackers

70g butter, melted Filling: 150g mascarpone cheese

200g condensed milk

600g cream cheese

1 pinch salt

2 teaspoons vanilla extract

1 teaspoon lemon zest

200ml heavy cream, whipped

10g gelatin + 50ml water Peach Topping: 500g fresh peaches, peeled and sliced

80g sugar

2 fresh mint leaves

7g gelatin + 35ml water

½ cinnamon stick Directions: Crust: Place the biscuits in a food processor and pulse until ground. Add the melted butter and mix well then transfer the mixture in a 20cm diameter cake ring lined with acetate sheets. Press the crust mixture well and place in the fridge. Filling: Bloom the gelatin in cold water Mix the mascarpone cheese, condensed milk, cream cheese, vanilla, lemon zest and a pinch of salt until smooth. Stir in the melted gelatin then fold in the whipped cream. Pour the cream cheese filling over the crust and place in the fridge for a few hours. Peach Topping: Combine the peach slices, sugar, mint leaves and cinnamon in a saucepan and place aside for 30 minutes. Bloom the gelatin in cold water for 10 minutes. Place the peach mixture over medium flame and cook for 10-15 minutes until softened. Avoid mixing in while cooking as it will destroy the peach slices. Add the gelatin and allow to cool. Remove the mint leaves and cinnamon stick. Pour the cooled topping over the cheesecake and place back in the fridge for a few hours. Wordpress Recipe Plugin by EasyRecipe 3.3.3077

Caldura mare, mon cher! Dar pofta de desert e la fel de mare. Ce te faci cand chiar vrei ceva dulce, dar nu ai cum sa dai drumul la cuptor?! Faci un desert fara coacere, evident. Poate chiar acest cheesecake cu jeleu de piersici. Recunosc ca nu cheesecake a fost prima mea optiune, dar aveam un rest de crema de branza de la o alta reteta si niste piersici foarte coapte care trebuiau consumate. Si cum nu facusem niciodata cheesecake fara coacere, m-am pus pe treaba. A iesit ceva extrem de bun (am mancat 3 felii dupa ce am terminat de pozat, asta cred ca spune tot) – un desert cremos, aerat, perfect acompaniat de jeleul delicat de piersici in care am pus putina menta. Daca nu ati incercat combinatia de piersici cu menta pana acum, ar trebui – e dementiala.

Ingrediente:

Crusta:

150g biscuiti integrali (am pus si cateva piscoturi, neavand cantitatea necesara de biscuiti)

70g unt topit

Crema de branza:

150g mascarpone

200g lapte condensat

600g crema de branza

1 praf de sare

2 lingurite extract de vanilie

1 lingurita coaja de lamaie

200ml frisca lichida, batuta

10g gelatina + 50ml apa rece

Jeleu de piersici:

500g piersici bine coapte, curatate si taiate felii

80g zahar (sau mai mult daca vreti)

cateva frunze de menta proaspata

1/2 bat de scortisoara

7g gelatina + 35ml apa rece

Mod de preparare:

Crusta:

Puneti biscuitii intr-un robot de bucatarie si pulsati pana obtineti o pudra. Adaugati untul topit si amestecati bine apoi transferati amestecul intr-o forma de tort tapetata cu folie de acetat. Presati bine amestecul de biscuiti si puneti la rece.

Crema de branza:

Hidratati gelatina in apa rece pentru 10 minute. Mixati mascarpone, crema de branza, laptele condensat, sarea, vanilia si coaja de lamaie intr-un bol. (ingredientele sa fie la temperatura camerei) Adaugati gelatina topita apoi incorporati frisca batuta. Turnati amestecul peste crusta si dati la rece cateva ore.

Jeleu de piersici: