Peach and Rosemary Cheesecake with Mascarpone Cream
8 servings
🍑
300 g
Peach Pulp
🍚
3 tbsp
Sugar
🍋
1 lemon
Lemon Juice
🌿
3 sprigs
Rosemary
🥛
100 g
Whole Milk
🥛
90 g
Fresh Cream
🍯
10 g
Honey
6 g
Gelatin Sheets
🍫
210 g
White Chocolate
🧀
250 g
Mascarpone
🍪
Cheesecake Biscuits
Preparation Steps
Step 1/12
Prepare the base with cheesecake biscuits
Step 2/12
Heat all the ingredients for the peach and rosemary compote until the peaches are soft
Step 3/12
Remove the rosemary sprigs and blend
Step 4/12
Let it cool and spread it on the base of the cake
Step 5/12
Leave in the refrigerator
Step 6/12
Heat milk, cream and honey
Step 7/12
Add the rehydrated gelatin, stirring well
Step 8/12
Melt the chocolate and pour the mixture over it in three times
Step 9/12
Mix with a blender for a few seconds
Step 10/12
Add the room temperature mascarpone, stirring well and mix again for a few seconds
Step 11/12
Pour over the compote and leave in the fridge for 12 hours
Step 12/12
Decorate with peaches, using a mandolin
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
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Macro nutrients
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Nutritional Information
Minerals
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Vitamins
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Preparation
Time Information
Preparation
30 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
12 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
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Original Creator
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Origin
Cuisine
Italian
Geographic
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Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos