Peach cheesecake Lori

# For the base:
150 g biscuits
100 g margarine
2 tbsp sugar
# For the cream:
500 g cream cheese
200 g of sweetened condensed milk
lemon juice
12 g gelatine
# For the topping:
500 g peaches
3 tbsp sugar
1-2 tbsp starch
1/2 tsp cinnamon
Peach cheesecake Lori
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Biscuits put in a blender, sprinkle with sugar and ground into crumbs. Gradually pour the melted margarine, continuing to grind. The base of the shape of a ring (diameter 24 cm) was covered with aluminum foil. Above mixture was partitioned biscuit as well and pressed to the walls of the mold is shaped edge. Gelatin is flooded with cold water (5 tbsp water 1 tbsp gelatin), allowed to swell and dissolve in a water bath. Cream the feta cheese and condensed milk mix and shatter. The resulting cream flavored with lemon essence and it is poured gelatine as crashed. Biscuit base covered evenly with cream dessert and leave in refrigerator to set. The peaches are cut into pieces, put in a small saucepan, sprinkle with sugar and flavored with ginger, nutmeg and cinnamon. Heat for 1-2 min and a water soluble starch. When topping seal, pulls from heat, allow to cool and loaded onto a tight cheesecake. The ring shape is removed, the dessert is cut and served. * Use high-cream cheese with a minimum salt content or Italian feta cheese Mascarpone - so success is guaranteed.
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07 Sep 2009