Cheesecake with Peach Gelée by @cakeofgina_
8 servings
🧀
300 g
Philadelphia
🧈
150 g
Butter
🍫
150 g
White Chocolate
🥛
50 g
Cream
🥛
150 g
Semi-whipped Cream
🍑
150 g
Peaches
🍑
Apricots
🍪
320 g
Digestive Biscuits
🍬
50 g
Powdered Sugar
🍬
40 g
Sugar
🍮
6 g
Gelatin
🍮
4 g
Gelatin (130 Bloom)
🍋
7.5 ml
Lemon Juice
Preparation Steps
Step 1/6
Crush the Digestive biscuits and mix with melted butter. Compact the mixture into the bottom and sides of a 28 cm springform pan. Refrigerate.
Step 2/6
Mix Philadelphia with powdered sugar and add melted white chocolate.
Step 3/6
Heat cream and dissolve rehydrated gelatin in it. Add to the mixture.
Step 4/6
Gently fold in semi-whipped cream and pour into the springform pan. Refrigerate.
Step 5/6
Make a gelée with peaches, lemon juice, sugar, and gelatin (130 bloom). Pour over the cheesecake and refrigerate until set.
Step 6/6
Decorate with sliced peaches and apricots.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
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Calories
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Macro nutrients
Nutritional Information
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Preparation
Time Information
Preparation
30 minutes
Overall
30 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
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Type
Type
Type Of Dish
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Origin
Source
Platform
Original Creator
@cakeofgina_
Origin
Cuisine
Italian
Geographic
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Various
Aspect
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Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos