Cheesecake with Peaches and Ladyfingers – no-bake cheesecake
Ingredients
- 850 g peaches, canned
- 30 g gelatine
- 100 ml water
- 100 g ladyfingers
- 450 ml cream, cold
- 100 g sugar
- 100 g cream cheese
Utensils
- Sieve
- Bowl
- Blender
- Cake pan
- Spatula
- Hand mixer
- Spoon
- Knife
Instructions
- Place the peaches in a colander and drain, reserving the juice from the peaches.
- Cut 2 or 3 halves of the peaches into thin wedges.
- Peach the remaining peaches in a blender until pureeed.
- Mix the gelatin for 15- Soak in 100ml of cold water for 20 minutes.
- Dip the ladyfingers in the reserved peach juice and arrange in an even layer in a cake tin.
- Using a mixer, whip the cold cream and sugar until stiff.
- Add the cream cheese and mix again .
- Heat the gelatine in the microwave.
- Add ⅔ to the cream and stir well.
- Mix the remaining cream with the peach puree.
- Spread the cream over the ladyfingers, smoothing the surface with a kitchen spatula.
- Place the cake in the fridge for 20-30 minutes.
- Pour the peach puree over the cream and arrange the peach slices on top.
- Put the cheesecake in the fridge for 5 to 6 hours until de r cake will set.
The cheesecake can also be prepared with tangerines or berries.
