This is the second approach to the cheesecake in less than a week. The first went entirely to the work Mężusia, So as a matter of not even know, whether it is good. But I heard, that there is good and delicious, so, because it, I had to have guests on Saturday, I decided to see this same. Score was not, set me and my cheesecake to the wind. But the cheesecake was. And I'll tell you, that is one of the better, he created (but I say so every time you, I think of:) ). So what, that cracked… I forgave him:). Very creamy, light and delicate with beautiful hint of peach. The top decorated with peach puree. It will be a perfect complement to sparrows and bab on Easter table. I recommend you very much!
This is my own recipe.
Components of the bottom biscuit:
- 200g biscuits
- 75g melted butter
Crush the biscuits, mix with the melted butter so, that was 'wet sand'. The bottom of the springform pan with a diameter 24 cm parchment paper for baking, grease the sides of the fat. In the bottom of the prepared cookie press. Put in the fridge for the curd preparation time.
Ingredients for the cheese:
- 800g of milled curd at least 2 fold (for me, 'My favorite' of Wielun)*
- cup sugar
- one vanilla pudding (powder)
- 1 teaspoon vanilla extract
- 4 spoonfuls of thick cream
- 4 large eggs
- large can of peaches (juice is not needed)
All ingredients should be at room temperature.
*If you use cheese with low fat content, should be added to the cheese 100g soft butter and mix together with cheese.
Cheese mix together with sour cream, pudding, vanilla extract and sugar. Then add one egg at a short mixing after each.
With peaches put 4 halves, Drain and cut into slices. Put slices on the bottom of the biscuit. The rest of the mousse mix peaches, put 3-4 tablespoons, add the rest of the cheese and mix thoroughly.
Pour the whole lot of cheese on the bottom of the cooled, put a spoon on top of the blobs of necessity, stick to make 'esses flourishes' (eight). Bake at 150 ° C for about. 1 hour 20 minutes. Cool in oven with door repealed. Wystudzony leave cheesecake in refrigerator for several hours or preferably overnight.
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