No-Bake Peach Cheesecake
Baking and Desserts • European
Description
It's best to make this cheesecake in a springform pan — you won't be able to remove it from a regular pan, and cutting a cold cheesecake in one piece is a questionable pleasure.
Ingredients
- Vanillin to taste
- Sugar 5 oz
- Gelatin 0 oz
- Canned Peaches 15 oz
- "Jubilee Cookies" 5 oz
- Butter 5 oz
- Cottage cheese 15 oz
- 10% cream 5 fl oz
Step-by-Step Guide
Step 1
Dissolve 15 g of gelatin in the amount of water specified on the package and let it swell for 30 minutes. Drain the syrup from the peaches (from 1 can) and soak the remaining gelatin in the syrup.
Step 2
Crush the cookies into crumbs, mix with softened butter, and combine well. Press the mixture into the bottom of a baking dish, spreading it evenly and packing it down firmly. Place in the refrigerator while you prepare the cheesecake filling.
Step 3
Dissolve the gelatin from the first cup, stirring until it no longer sticks to the spoon or the bottom of the pot, and place it over heat. Heat gently without bringing it to a boil, stirring until the gelatin is completely dissolved. Allow to cool to a warm temperature.
Step 4
Whisk together the sugar, cream, and a pinch of vanillin until the sugar is dissolved. Add the cottage cheese and mix until smooth. Finally, fold in the cooled gelatin into the cheese cream.
Step 5
Pour the cream cheese mixture over the crust in the pan and place the cheesecake in the refrigerator for 1–2 hours to set.
Step 6
Heat the syrup with the soaked gelatin over low heat, stirring until dissolved without allowing the liquid to boil. Remove from heat and let it cool.
Step 7
Slice the peaches into wedges and arrange them on the cheesecake, which should have set by now. Carefully pour the cooled gelatin syrup over the cheesecake and refrigerate for another 2 to 3 hours.
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